YOUR SOLIN GENERATED RECIPE
Herb-Roasted Turkey Breast with Garden Vegetables
Savor a beautifully roasted turkey breast seasoned with fragrant herbs, accompanied by a medley of garden vegetables lightly tossed in olive oil and garlic. The tender turkey pairs perfectly with the crisp, colorful vegetables to create a well-balanced meal that's as nutritious as it is delicious.
INGREDIENTS
6 ounces Turkey Breast
100 grams Zucchini
100 grams Red Bell Pepper
70 grams Broccoli
50 grams Carrots
1.5 teaspoons Olive Oil
1 clove Garlic
1 sprig Fresh Rosemary
1 sprig Fresh Thyme
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C).
Pat the turkey breast dry. Rub it with a mix of minced garlic, chopped rosemary, thyme, salt, and pepper.
Arrange the turkey breast on a baking tray lined with parchment paper.
Wash and chop the zucchini, red bell pepper, broccoli, and carrots into bite-sized pieces. Place them around the turkey breast.
Drizzle the vegetables with olive oil and season lightly with salt and pepper. Toss to coat evenly.
Roast in the preheated oven for about 25-30 minutes, or until the turkey is cooked through and the vegetables are tender and slightly caramelized.
Remove from the oven, let rest for a few minutes, then slice the turkey breast and serve alongside the garden vegetables.