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Healthy Turkey and Veggie Sheet Pan Dinner

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A quick, easy, and low-calorie sheet pan dinner featuring lean ground turkey and a mix of colorful roasted vegetables, perfect for weight loss and busy weeknights.

Ingredients

Scale
  • 1 pound lean ground turkey (93% lean or higher)
  • About 4 cups mixed vegetables (bell peppers, zucchini, broccoli florets, cherry tomatoes), chopped into bite-sized pieces
  • 2 tablespoons extra virgin olive oil
  • 3 garlic cloves, minced
  • 1 medium onion, thinly sliced (yellow or red)
  • 1 tablespoon fresh rosemary or thyme, chopped (or 1 teaspoon dried)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • Salt and pepper to taste
  • Zest and juice of 1 lemon
  • Optional: red pepper flakes for heat
  • Optional seasonal veggie swaps: asparagus (spring), butternut squash (fall)

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Wash and chop about 4 cups of mixed vegetables into bite-sized pieces. Place in a large mixing bowl.
  3. Slice the onion thinly and mince the garlic; add to the bowl with vegetables.
  4. Add ground turkey to the bowl and break it up gently with hands or a spoon.
  5. Drizzle 2 tablespoons olive oil over the mixture. Add minced garlic, sliced onion, herbs, smoked paprika, cumin, salt, and pepper. Zest the lemon over the mixture and squeeze in half the lemon juice (reserve the rest for serving).
  6. Toss everything together to coat evenly with oil and spices.
  7. Line a large rimmed baking sheet with parchment paper and spread the mixture in a single layer, avoiding crowding.
  8. Roast in the preheated oven for 25-30 minutes. About halfway through (15 minutes), gently turn and stir the mixture for even cooking.
  9. Check turkey is cooked through (internal temperature 165°F/74°C) and vegetables are tender and caramelized.
  10. Remove from oven and squeeze remaining lemon juice over the top.
  11. Serve immediately, garnished with additional fresh herbs if desired.

Notes

Do not overcrowd the pan to avoid steaming the vegetables. Break ground turkey into small chunks for even cooking. Use a meat thermometer to ensure turkey reaches 165°F. If veggies cook faster than turkey, remove them and continue roasting turkey alone. Prep veggies the night before for convenience. Optional to add red pepper flakes for heat or swap veggies seasonally.

Nutrition

Keywords: healthy dinner, turkey recipe, sheet pan dinner, low calorie, weight loss, roasted vegetables, easy dinner, weeknight meal

Find it online: https://cooksyla.com/healthy-turkey-and-veggie-sheet-pan-dinner-easy-low-calorie-recipe-for-weight-loss/