Name: Ground Turkey and Roasted Vegetable Medley
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 8 oz Ground turkey (93% lean); 1 cup Zucchini; 1 cup Yellow squash; 1 cup Green cabbage; 1 tbsp Extra virgin olive oil; 0.5 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Garlic powder; 1 tsp Dried oregano; 1 tbsp Coconut aminos

Nutrition

Per serving

579 calories

Protein: 50g; 35% of calories
Carbs: 17g; 12% of calories
Fat: 35g; 54% of calories

Instructions

Prep 10 min · Cook 20 min

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Toss the diced zucchini and yellow squash with 0.5 tbsp olive oil, 0.25 tsp salt, and 0.125 tsp pepper.
3. Spread the squash evenly on the baking sheet and roast for 18 minutes until tender and golden.
4. While the vegetables roast, heat the remaining 0.5 tbsp olive oil in a large skillet over medium-high heat.
5. Add the ground turkey to the skillet, breaking it into small crumbles with a spatula until browned and cooked through.
6. Stir in the shredded cabbage, garlic powder, oregano, and the remaining salt and pepper.
7. Sauté the cabbage mixture for 5-7 minutes until the cabbage is tender and slightly caramelized.
8. Gently fold the roasted zucchini and squash into the skillet.
9. Drizzle with coconut aminos, toss to coat, and serve immediately.

Nutrition

Ingredients

Instructions

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