One-Pan Lemon-Garlic Turkey & Veggie Sheet Pan

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A simple, flavorful weeknight dinner with lean turkey breast and seasonal vegetables roasted to perfection in one pan. This American-inspired sheet-pan recipe, ready in about 32 minutes, pairs ground turkey, broccoli florets, zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 22 min Serves 4 American cuisine 320 cal/serving

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Ingredients

1 lb (lean, 93% lean) ground turkey
2 cups broccoli florets
1 medium, sliced into 1/4-inch rounds zucchini
2 tbsp olive oil
3 cloves, minced garlic
1, sliced into thin wedges lemon
1 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper

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Instructions

Step 1: Preheat oven to 425°F. Place broccoli and zucchini on a large baking sheet, drizzle with 1 tbsp olive oil, and toss to coat evenly. Season with 1/4 tsp salt and 1/8 tsp black pepper.
Step 2: In a small bowl, mix minced garlic, remaining 1 tbsp olive oil, oregano, 1/4 tsp salt, and 1/8 tsp black pepper. Set aside.
Step 3: Heat a skillet over medium-high heat. Add ground turkey, breaking it into small crumbles, and cook for 6-7 minutes until no longer pink, then transfer to the baking sheet with vegetables.
Step 4: Drizzle garlic mixture over turkey and vegetables, then arrange lemon wedges on top. Roast for 20-22 minutes until vegetables are tender and turkey is cooked through, flipping halfway through.