Sheet Pan Turkey & Summer Harvest
A vibrant and nutritious meal featuring seasoned lean ground turkey roasted alongside a medley of fresh summer vegetables, all on one convenient sheet pan.
- Prep: 15 min
- Cook: 30 min
- Total: 45 min
- Servings: 4
- Cuisine: American
- Difficulty: Easy
- Cost: $4.02/serving
Dietary
- Gluten-Free
- Dairy-Free
- Nut-Free
- Soy-Free
- Egg-Free
- Low-Calorie
- Low-Carb
- Low-Sodium
- Low-Sugar
- High-Protein
- Whole30
Tags
- sheet pan
- roast
- healthy
- comfort food
Ingredients
- 1.5 pound lean ground turkey (93% or higher)
- 1 tablespoon olive oil
- 0.5 teaspoon black pepper
- 0.25 teaspoon kosher salt
- 1 teaspoon dried oregano
- 0.5 teaspoon garlic powder
- 1 yellow onion (medium, roughly chopped)
- 2 cup broccoli florets
- 1 zucchini (medium, sliced into half-moons)
- 1 red bell pepper (medium, roughly chopped)
- 0.5 cup chicken broth (low-sodium)
- 2 tablespoon fresh parsley (chopped)
Instructions
- Preheat oven to 400°F. Line a large sheet pan with parchment paper for easy cleanup.
- In a large bowl, combine the lean ground turkey, olive oil, black pepper, kosher salt, dried oregano, and garlic powder. Mix well to combine.
- Add the chopped yellow onion, broccoli florets, zucchini slices, and red bell pepper to the bowl with the seasoned turkey. Toss gently to distribute the seasoning and vegetables.
- Spread the turkey and vegetable mixture evenly over the prepared sheet pan. Pour the low-sodium chicken broth over the mixture.
- Roast for 25-30 minutes, or until the turkey is cooked through and the vegetables are tender-crisp. Stir halfway through cooking for even browning.
- Serve hot, garnished with fresh parsley if desired.
Nutrition (per serving)
- Calories: 381
- Protein: 34.6 g
- Carbohydrates: 11.8 g
- Fat: 21.8 g
- Fiber: 4.4 g
- Sodium: 390 mg
- Saturated Fat: 5.3 g
- Sugar: 6 g
- Cholesterol: 135 mg