Name: Herb-Crusted Turkey Breast with Roasted Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 ounces Turkey Breast; 2 medium Carrots; 1 medium Parsnip; 1 tablespoon Olive Oil; 2 tablespoons Fresh Herbs (Rosemary, Thyme); 2 cloves Garlic; Salt and Pepper to taste

Herb-Crusted Turkey Breast with Roasted Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Turkey Breast with Roasted Root Vegetables

Savor the flavors of tender, herb-crusted turkey breast paired with a medley of golden roasted root vegetables, including carrots and parsnips, drizzled with a hint of olive oil. This satisfying dish boasts aromatic herbs and a perfect balance of protein and hearty vegetables, ideal for a clean, nutritious dinner.

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NUTRITION

Protein

33.1g

Fat

15.9g

Carbs

32g

SERVINGS

1 serving

INGREDIENTS

5 ounces Turkey Breast

2 medium Carrots

1 medium Parsnip

1 tablespoon Olive Oil

2 tablespoons Fresh Herbs (Rosemary, Thyme)

2 cloves Garlic

Salt and Pepper to taste

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Prepare the turkey breast by patting it dry and seasoning it with salt and pepper.
3
Mix the chopped fresh herbs and minced garlic with a drizzle of olive oil to create the herb crust.
4
Coat the turkey breast evenly with the herb mixture.
5
Chop the carrots and parsnip into uniform pieces and toss them in a bowl with a little olive oil, salt, and pepper.
6
Place the turkey breast on a baking sheet and arrange the vegetables around it.
7
Roast in the preheated oven for about 25-30 minutes, or until the turkey reaches an internal temperature of 165°F and the vegetables are tender.
8
Remove from the oven, let rest for a few minutes, and serve warm.