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.

Herb-Crusted Turkey Breast with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Turkey Breast with Roasted Root Vegetables

Enjoy a delightful twist on a hearty classic with tender herb-crusted turkey breast paired with a colorful medley of roasted root vegetables. This dish boasts aromatic rosemary and thyme, perfectly complementing the natural sweetness of carrots, parsnips, and red onions. Light yet satisfying, it’s a balanced meal that nourishes and delights.

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NUTRITION

408kcal
Protein
34.9g
Fat
16.5g
Carbs
32.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Turkey Breast

1 medium Carrot

1 medium Parsnip

1/2 medium Red Onion

1 tbsp Olive Oil

1 tbsp Fresh Rosemary (chopped)

1 tbsp Fresh Thyme (chopped)

2 cloves Garlic (minced)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, mix the chopped rosemary, thyme, minced garlic, salt, and pepper.

  • 3

    Pat the turkey breast dry and rub the herb mixture evenly over the surface to create a crust.

  • 4

    Chop the carrot, parsnip, and red onion into evenly sized pieces for uniform roasting.

  • 5

    Place the vegetables in a bowl and toss them with olive oil, salt, and pepper.

  • 6

    Arrange the turkey breast in the center of a baking sheet and surround it with the seasoned vegetables.

  • 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 and slightly caramelized.

  • 8

    Let the turkey rest for a few minutes before slicing and serving alongside the roasted vegetables.

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.

Herb-Crusted Turkey Breast with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Turkey Breast with Roasted Root Vegetables

Enjoy a delightful twist on a hearty classic with tender herb-crusted turkey breast paired with a colorful medley of roasted root vegetables. This dish boasts aromatic rosemary and thyme, perfectly complementing the natural sweetness of carrots, parsnips, and red onions. Light yet satisfying, it’s a balanced meal that nourishes and delights.

NUTRITION

408kcal
Protein
34.9g
Fat
16.5g
Carbs
32.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Turkey Breast

1 medium Carrot

1 medium Parsnip

1/2 medium Red Onion

1 tbsp Olive Oil

1 tbsp Fresh Rosemary (chopped)

1 tbsp Fresh Thyme (chopped)

2 cloves Garlic (minced)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, mix the chopped rosemary, thyme, minced garlic, salt, and pepper.

  • 3

    Pat the turkey breast dry and rub the herb mixture evenly over the surface to create a crust.

  • 4

    Chop the carrot, parsnip, and red onion into evenly sized pieces for uniform roasting.

  • 5

    Place the vegetables in a bowl and toss them with olive oil, salt, and pepper.

  • 6

    Arrange the turkey breast in the center of a baking sheet and surround it with the seasoned vegetables.

  • 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 and slightly caramelized.

  • 8

    Let the turkey rest for a few minutes before slicing and serving alongside the roasted vegetables.