Oil-Free Sheet Pan Herb Roasted Turkey with Rainbow Vegetables

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

Oil-Free Sheet Pan Herb Roasted Turkey with Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Oil-Free Sheet Pan Herb Roasted Turkey with Rainbow Vegetables

Savor a vibrant medley of oven-roasted turkey breast and a colorful assortment of vegetables. This oil-free, herb-infused sheet pan dish delivers a satisfying blend of lean protein and nutrient-rich produce, lightly seasoned to highlight natural flavors. Enjoy a wholesome meal that aligns with your clean eating goals without compromising on taste or texture.

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NUTRITION

328kcal
Protein
42.6g
Fat
3.5g
Carbs
36.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Turkey Breast

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

0.5 medium Zucchini (sliced)

1 medium Carrot (cut into sticks)

1 cup Broccoli florets

1 tbsp Fresh Rosemary, chopped

1 tbsp Fresh Thyme, chopped

2 cloves Garlic, minced

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Preheat the oven to 425°F and line a sheet pan with parchment paper.

  • 2

    Slice the red and yellow bell peppers, zucchini, carrot, and cut broccoli into florets. Place all vegetables on the sheet pan.

  • 3

    Season the vegetables with chopped rosemary, thyme, minced garlic, and a drizzle of lemon juice. Toss well to ensure an even coating.

  • 4

    Place the turkey breast on the sheet pan among the vegetables. Sprinkle additional herbs over the turkey for extra flavor.

  • 5

    Roast in the preheated oven for about 20-25 minutes, or until the turkey reaches an internal temperature of 165°F and the vegetables are tender.

  • 6

    Remove from the oven and allow the turkey to rest for a few minutes before slicing. Serve the turkey slices with a generous portion of the roasted rainbow vegetables.

Oil-Free Sheet Pan Herb Roasted Turkey with Rainbow Vegetables

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

Oil-Free Sheet Pan Herb Roasted Turkey with Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Oil-Free Sheet Pan Herb Roasted Turkey with Rainbow Vegetables

Savor a vibrant medley of oven-roasted turkey breast and a colorful assortment of vegetables. This oil-free, herb-infused sheet pan dish delivers a satisfying blend of lean protein and nutrient-rich produce, lightly seasoned to highlight natural flavors. Enjoy a wholesome meal that aligns with your clean eating goals without compromising on taste or texture.

NUTRITION

328kcal
Protein
42.6g
Fat
3.5g
Carbs
36.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Turkey Breast

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

0.5 medium Zucchini (sliced)

1 medium Carrot (cut into sticks)

1 cup Broccoli florets

1 tbsp Fresh Rosemary, chopped

1 tbsp Fresh Thyme, chopped

2 cloves Garlic, minced

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat the oven to 425°F and line a sheet pan with parchment paper.

  • 2

    Slice the red and yellow bell peppers, zucchini, carrot, and cut broccoli into florets. Place all vegetables on the sheet pan.

  • 3

    Season the vegetables with chopped rosemary, thyme, minced garlic, and a drizzle of lemon juice. Toss well to ensure an even coating.

  • 4

    Place the turkey breast on the sheet pan among the vegetables. Sprinkle additional herbs over the turkey for extra flavor.

  • 5

    Roast in the preheated oven for about 20-25 minutes, or until the turkey reaches an internal temperature of 165°F and the vegetables are tender.

  • 6

    Remove from the oven and allow the turkey to rest for a few minutes before slicing. Serve the turkey slices with a generous portion of the roasted rainbow vegetables.