Ingredients:

  • 1 lb lean ground turkey (93% lean)
  • 1 tbsp olive oil
  • 1/2 cup diced yellow onion
  • 3 cloves minced garlic
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 medium zucchinis, diced
  • 2 large bell peppers, diced
  • 1 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/2 cup plain Greek yogurt
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 1 tbsp fresh parsley, chopped
  • 1 pinch salt

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Toss the diced zucchini and bell peppers on a parchment-lined baking sheet with 1 tablespoon of olive oil and garlic powder, spreading them in a single layer.
  3. Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat.
  4. Add the ground turkey to the skillet, breaking it apart with a spatula, and cook until the meat reaches a deep mahogany brown.
  5. Stir in the diced onions and minced garlic, cooking for another 3-4 minutes until the onions are translucent.
  6. Mix in the dried oregano, smoked paprika, salt, and black pepper into the turkey mixture.
  7. Slide the prepared baking sheet of vegetables into the oven and roast for 12-15 minutes until the edges are charred.
  8. In a small mixing bowl, whisk together the Greek yogurt, lemon juice, lemon zest, chopped parsley, and a pinch of salt until velvety.
  9. Divide the cooked turkey and roasted vegetables equally among 4 airtight meal prep containers and drizzle with the lemon-herb sauce.