NUTRITION

SERVINGS

INGREDIENTS

5 oz Turkey Breast

1 medium Red Bell Pepper

1 small Zucchini

1 small Carrot

1/4 Red Onion

2 cups Arugula

2 tsp Olive Oil

1 tbsp Fresh Lemon Juice

2 tbsp Fresh Herbs (Rosemary and Thyme)

PREPARATION

• 1

  Preheat your oven to 425°F (220°C).

• 2

  Slice the red bell pepper, zucchini, carrot, and red onion into bite-sized pieces and place them in a mixing bowl.

• 3

  Drizzle 1 teaspoon of olive oil, add the chopped fresh herbs, and toss the vegetables gently until evenly coated.

• 4

  Spread the vegetables on a baking sheet in a single layer and roast in the oven for about 20-25 minutes until they are tender and slightly crispy on the edges.

• 5

  While the vegetables are roasting, warm the turkey breast (previously seasoned with herbs, salt, and pepper) in a pan or reheat it in the oven until it reaches serving temperature.

• 6

  In a large salad bowl, layer the fresh arugula, add the roasted vegetables, and place the sliced herb-roasted turkey on top.

• 7

  Drizzle the remaining 1 teaspoon of olive oil and 1 tablespoon of fresh lemon juice over the salad.

• 8

  Toss gently to combine all the flavors and serve immediately.