NUTRITION

SERVINGS

INGREDIENTS

8 oz Ground turkey

0.5 tbsp Extra virgin olive oil

1 cup Broccoli florets

1 medium Red bell pepper

0.5 cup Sliced zucchini

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Dried oregano

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

  Cut the broccoli into small florets, dice the red bell pepper, and slice the zucchini into half-moons.

• 3

  Place the vegetables on the prepared baking sheet, drizzle with half of the olive oil and season with half of the sea salt.

• 4

  Toss the vegetables to coat evenly and roast in the oven for 18 to 20 minutes until tender and slightly caramelized at the edges.

• 5

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

• 6

  Add the ground turkey to the skillet, breaking it into small crumbles with a wooden spoon or spatula.

• 7

  Cook the turkey for 7 to 9 minutes until fully browned and no longer pink.

• 8

  Season the turkey with the remaining sea salt, black pepper, garlic powder, and dried oregano, stirring well to incorporate.

• 9

  Remove the roasted vegetables from the oven and add them directly into the skillet with the turkey.

• 10

  Toss everything together for 1 minute to meld the flavors and garnish with freshly chopped parsley before serving.