NUTRITION

SERVINGS

INGREDIENTS

8 oz ground turkey

1 cup broccoli florets

1 cup red bell pepper

0.5 cup red onion

0.5 tbsp avocado oil

1 tsp garlic powder

1 tsp dried oregano

0.5 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Place the broccoli florets, sliced bell peppers, and red onion wedges on the baking sheet; drizzle with half of the avocado oil and season with a pinch of the salt and pepper.

• 3

  Roast the vegetables for 18-20 minutes, tossing halfway through, until the edges are golden-brown and tender.

• 4

  While the veggies roast, heat the remaining avocado oil in a large skillet over medium-high heat.

• 5

  Add the ground turkey to the skillet, using a wooden spoon to break the meat into small crumbles as it browns.

• 6

  Once the turkey is cooked through and no longer pink, stir in the garlic powder, dried oregano, and the remaining sea salt and black pepper.

• 7

  Remove the roasted vegetables from the oven and fold them directly into the skillet with the turkey, stirring gently to combine the flavors.

• 8

  Divide the mixture into bowls and garnish with chopped fresh parsley for a bright, clean finish.