Sheet Pan Lemon Herb Turkey and Roasted Root Vegetables

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

Sheet Pan Lemon Herb Turkey and Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Turkey and Roasted Root Vegetables

Savor a vibrant medley of roasted root vegetables paired with tender turkey breast, all elevated with the fresh zing of lemon and fragrant herbs. This dish delivers a satisfying balance of protein and vibrant flavors, perfect for a wholesome dinner.

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NUTRITION

342kcal
Protein
35.3g
Fat
6.8g
Carbs
32.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Turkey Breast

1 cup chopped Carrots

1 cup diced Parsnips

1 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

1 tbsp Fresh Thyme and Rosemary

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Place turkey breast on one side of a large sheet pan.

  • 3

    In a mixing bowl, toss the chopped carrots and diced parsnips with olive oil, lemon juice, minced garlic, chopped thyme and rosemary, salt, and pepper.

  • 4

    Spread the seasoned vegetables on the sheet pan around the turkey breast.

  • 5

    Roast everything in the oven for about 25-30 minutes, until the turkey is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly caramelized.

  • 6

    Slice the turkey and serve alongside the roasted root vegetables.

Sheet Pan Lemon Herb Turkey and Roasted Root Vegetables

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

Sheet Pan Lemon Herb Turkey and Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Turkey and Roasted Root Vegetables

Savor a vibrant medley of roasted root vegetables paired with tender turkey breast, all elevated with the fresh zing of lemon and fragrant herbs. This dish delivers a satisfying balance of protein and vibrant flavors, perfect for a wholesome dinner.

NUTRITION

342kcal
Protein
35.3g
Fat
6.8g
Carbs
32.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Turkey Breast

1 cup chopped Carrots

1 cup diced Parsnips

1 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

1 tbsp Fresh Thyme and Rosemary

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Place turkey breast on one side of a large sheet pan.

  • 3

    In a mixing bowl, toss the chopped carrots and diced parsnips with olive oil, lemon juice, minced garlic, chopped thyme and rosemary, salt, and pepper.

  • 4

    Spread the seasoned vegetables on the sheet pan around the turkey breast.

  • 5

    Roast everything in the oven for about 25-30 minutes, until the turkey is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly caramelized.

  • 6

    Slice the turkey and serve alongside the roasted root vegetables.