Seared Turkey Breast with Roasted Zucchini

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

Seared Turkey Breast with Roasted Zucchini

YOUR SOLIN GENERATED RECIPE

Seared Turkey Breast with Roasted Zucchini

Savor tender, seared slices of turkey breast paired with lightly roasted zucchini, all dressed in a zesty lemon-herb drizzle. This dish delivers a delicate interplay of flavors and textures, making it a perfect, lean dinner option for those focused on balanced nutrition.

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NUTRITION

233kcal
Protein
18g
Fat
14.5g
Carbs
8g

SERVINGS

1 serving

INGREDIENTS

2 ounces Turkey Breast

1 medium Zucchini

1 tablespoon Extra Virgin Olive Oil

1/2 tablespoon Lemon Juice

Pinch of Salt

Pinch of Black Pepper

Dash of Garlic Powder

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PREPARATION

  • 1

    Slice the turkey breast into even medallions, season lightly with salt, pepper, and a dash of garlic powder.

  • 2

    Heat a non-stick skillet over medium-high heat and add a small drizzle of olive oil.

  • 3

    Sear the turkey medallions for about 2-3 minutes per side until just cooked through and lightly browned.

  • 4

    Meanwhile, preheat the oven to 425°F. Slice the zucchini into rounds or half-moons.

  • 5

    Toss the zucchini with the remaining olive oil, a pinch of salt, and pepper, then spread evenly on a baking sheet.

  • 6

    Roast the zucchini in the preheated oven for 10-12 minutes until tender and slightly caramelized.

  • 7

    Drizzle the turkey and zucchini with lemon juice before serving for a bright, citrus finish.

Seared Turkey Breast with Roasted Zucchini

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

Seared Turkey Breast with Roasted Zucchini

YOUR SOLIN GENERATED RECIPE

Seared Turkey Breast with Roasted Zucchini

Savor tender, seared slices of turkey breast paired with lightly roasted zucchini, all dressed in a zesty lemon-herb drizzle. This dish delivers a delicate interplay of flavors and textures, making it a perfect, lean dinner option for those focused on balanced nutrition.

NUTRITION

233kcal
Protein
18g
Fat
14.5g
Carbs
8g

SERVINGS

1 serving

INGREDIENTS

2 ounces Turkey Breast

1 medium Zucchini

1 tablespoon Extra Virgin Olive Oil

1/2 tablespoon Lemon Juice

Pinch of Salt

Pinch of Black Pepper

Dash of Garlic Powder

PREPARATION

  • 1

    Slice the turkey breast into even medallions, season lightly with salt, pepper, and a dash of garlic powder.

  • 2

    Heat a non-stick skillet over medium-high heat and add a small drizzle of olive oil.

  • 3

    Sear the turkey medallions for about 2-3 minutes per side until just cooked through and lightly browned.

  • 4

    Meanwhile, preheat the oven to 425°F. Slice the zucchini into rounds or half-moons.

  • 5

    Toss the zucchini with the remaining olive oil, a pinch of salt, and pepper, then spread evenly on a baking sheet.

  • 6

    Roast the zucchini in the preheated oven for 10-12 minutes until tender and slightly caramelized.

  • 7

    Drizzle the turkey and zucchini with lemon juice before serving for a bright, citrus finish.