Seared Turkey Breast with Zucchini and Herb Rice

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

Seared Turkey Breast with Zucchini and Herb Rice

YOUR SOLIN GENERATED RECIPE

Seared Turkey Breast with Zucchini and Herb Rice

Enjoy a savory, low FODMAP dinner featuring tender seared turkey breast complemented by sautéed zucchini and fragrant herb rice. This dish strikes a fine balance with lean protein and wholesome rice infused with fresh basil and parsley, all brought together with a hint of lemon and olive oil for a bright, satisfying finish.

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NUTRITION

474kcal
Protein
43.7g
Fat
15.9g
Carbs
40.8g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Turkey Breast (raw)

1 medium Zucchini

0.75 cup cooked White Rice

1 tablespoon Olive Oil

1 tablespoon Lemon Juice

2 tbsp Fresh Basil, chopped

2 tbsp Fresh Parsley, chopped

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PREPARATION

  • 1

    Begin by cooking the white rice according to the package instructions. Once cooked, stir in the chopped fresh basil and parsley, and drizzle with half of the lemon juice. Set aside and keep warm.

  • 2

    Pat the turkey breast dry with a paper towel. Season lightly with salt and freshly ground pepper.

  • 3

    Heat the olive oil in a non-stick skillet over medium-high heat. Once the oil is shimmering, add the turkey breast. Sear for about 3-4 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    While the turkey is cooking, wash and slice the zucchini into rounds. In a separate pan, add a splash of olive oil and lightly sauté the zucchini slices for 3-4 minutes until they are tender but still retain some crunch.

  • 5

    Plate the herb-infused rice as a base, arrange the seared turkey slices on top, and neatly place the sautéed zucchini on the side. Drizzle the remaining lemon juice over the turkey for an extra hint of brightness.

  • 6

    Serve warm and enjoy this balanced, low FODMAP dinner.

Seared Turkey Breast with Zucchini and Herb Rice

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

Seared Turkey Breast with Zucchini and Herb Rice

YOUR SOLIN GENERATED RECIPE

Seared Turkey Breast with Zucchini and Herb Rice

Enjoy a savory, low FODMAP dinner featuring tender seared turkey breast complemented by sautéed zucchini and fragrant herb rice. This dish strikes a fine balance with lean protein and wholesome rice infused with fresh basil and parsley, all brought together with a hint of lemon and olive oil for a bright, satisfying finish.

NUTRITION

474kcal
Protein
43.7g
Fat
15.9g
Carbs
40.8g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Turkey Breast (raw)

1 medium Zucchini

0.75 cup cooked White Rice

1 tablespoon Olive Oil

1 tablespoon Lemon Juice

2 tbsp Fresh Basil, chopped

2 tbsp Fresh Parsley, chopped

PREPARATION

  • 1

    Begin by cooking the white rice according to the package instructions. Once cooked, stir in the chopped fresh basil and parsley, and drizzle with half of the lemon juice. Set aside and keep warm.

  • 2

    Pat the turkey breast dry with a paper towel. Season lightly with salt and freshly ground pepper.

  • 3

    Heat the olive oil in a non-stick skillet over medium-high heat. Once the oil is shimmering, add the turkey breast. Sear for about 3-4 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    While the turkey is cooking, wash and slice the zucchini into rounds. In a separate pan, add a splash of olive oil and lightly sauté the zucchini slices for 3-4 minutes until they are tender but still retain some crunch.

  • 5

    Plate the herb-infused rice as a base, arrange the seared turkey slices on top, and neatly place the sautéed zucchini on the side. Drizzle the remaining lemon juice over the turkey for an extra hint of brightness.

  • 6

    Serve warm and enjoy this balanced, low FODMAP dinner.