Herb-Roasted Turkey Breast with Crispy Roasted Vegetables

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

Herb-Roasted Turkey Breast with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Turkey Breast with Crispy Roasted Vegetables

Savor a perfectly roasted turkey breast seasoned with a medley of fresh herbs alongside a colorful plate of crispy roasted vegetables. This dish offers a delightful mix of lean protein and nutrient-packed veggies with a touch of olive oil to round out its flavor and texture.

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NUTRITION

359kcal
Protein
35.9g
Fat
15.7g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Turkey Breast

1 medium Carrot

1 cup Brussels Sprouts

1/2 cup Zucchini

1 tbsp Olive Oil

2 tbsp Fresh Herbs (Rosemary, Thyme)

2 Garlic Cloves

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Pat the turkey breast dry and season generously with salt, pepper, and finely chopped fresh herbs.

  • 3

    In a bowl, toss the chopped carrot, Brussels sprouts, and zucchini with olive oil, minced garlic, salt, pepper, and additional herbs.

  • 4

    Place the turkey breast on a baking sheet lined with parchment paper, and spread the vegetables around it in a single layer.

  • 5

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

  • 6

    Allow the turkey to rest for a few minutes before slicing. Serve the sliced turkey alongside the crispy roasted vegetables.

Herb-Roasted Turkey Breast with Crispy Roasted Vegetables

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

Herb-Roasted Turkey Breast with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Turkey Breast with Crispy Roasted Vegetables

Savor a perfectly roasted turkey breast seasoned with a medley of fresh herbs alongside a colorful plate of crispy roasted vegetables. This dish offers a delightful mix of lean protein and nutrient-packed veggies with a touch of olive oil to round out its flavor and texture.

NUTRITION

359kcal
Protein
35.9g
Fat
15.7g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Turkey Breast

1 medium Carrot

1 cup Brussels Sprouts

1/2 cup Zucchini

1 tbsp Olive Oil

2 tbsp Fresh Herbs (Rosemary, Thyme)

2 Garlic Cloves

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Pat the turkey breast dry and season generously with salt, pepper, and finely chopped fresh herbs.

  • 3

    In a bowl, toss the chopped carrot, Brussels sprouts, and zucchini with olive oil, minced garlic, salt, pepper, and additional herbs.

  • 4

    Place the turkey breast on a baking sheet lined with parchment paper, and spread the vegetables around it in a single layer.

  • 5

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

  • 6

    Allow the turkey to rest for a few minutes before slicing. Serve the sliced turkey alongside the crispy roasted vegetables.