NUTRITION

SERVINGS

INGREDIENTS

8 oz Ground turkey (93% lean)

1 large Egg

1 tbsp Almond flour

0.5 tsp Dried oregano

0.5 tsp Garlic powder

0.5 tsp Sea salt

0.25 tsp Black pepper

1 medium Zucchini

1 medium Red bell pepper

0.5 medium Red onion

1 tbsp Olive oil

0.5 cup Cooked quinoa

PREPARATION

• 1

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

• 2

  Slice the zucchini into rounds, chop the red bell pepper into bite-sized pieces, and dice the red onion.

• 3

  Place the vegetables on the baking sheet and toss with 1 tablespoon of olive oil, a pinch of sea salt, and a pinch of black pepper.

• 4

  In a medium mixing bowl, combine the ground turkey, egg, almond flour, dried oregano, garlic powder, remaining sea salt, and remaining black pepper.

• 5

  Gently mix the turkey mixture by hand until just combined, then form into 10 even meatballs.

• 6

  Arrange the meatballs on the baking sheet, nestling them among the vegetables, and drizzle the meatballs with the remaining 0.5 tablespoon of olive oil.

• 7

  Roast in the center of the oven for 20 to 25 minutes, or until the meatballs reach an internal temperature of 165°F and the vegetables are tender.

• 8

  Divide the warm cooked quinoa between plates and top with the roasted turkey meatballs and caramelized vegetables.