Seared Turkey Breast with Roasted Zucchini and Bell Peppers

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

Seared Turkey Breast with Roasted Zucchini and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Seared Turkey Breast with Roasted Zucchini and Bell Peppers

Enjoy a vibrant and lean dinner featuring perfectly seared turkey breast paired with a colorful medley of roasted zucchini and red bell pepper. This dish offers a harmonious blend of savory turkey, tender roasted vegetables with a hint of olive oil, and fresh herbs for a satisfying and nutritious meal.

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NUTRITION

385kcal
Protein
53g
Fat
10.7g
Carbs
14.2g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Turkey Breast (approx 184g)

1 medium Zucchini (approx 196g)

1 medium Red Bell Pepper (approx 119g)

1.5 teaspoons Olive Oil

Salt and Pepper to taste

2 sprigs Fresh Herbs (thyme or rosemary)

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Slice the zucchini and red bell pepper into uniform pieces. Toss them gently with half of the olive oil, salt, and freshly ground black pepper.

  • 3

    Spread the vegetables on a baking sheet in a single layer and roast in the oven for about 15-18 minutes until tender with slight browning on the edges.

  • 4

    While the vegetables roast, pat the turkey breast dry with paper towels. Season both sides with salt, pepper, and finely chopped fresh herbs.

  • 5

    Heat the remaining olive oil in a skillet over medium-high heat. Sear the turkey breast for about 3-4 minutes on each side until a golden crust forms. Reduce heat if necessary to ensure the inside cooks without burning the outside.

  • 6

    Allow the turkey to rest for a few minutes after searing, then slice against the grain.

  • 7

    Plate the sliced turkey breast alongside the roasted zucchini and bell pepper, and garnish with additional fresh herbs if desired.

Seared Turkey Breast with Roasted Zucchini and Bell Peppers

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

Seared Turkey Breast with Roasted Zucchini and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Seared Turkey Breast with Roasted Zucchini and Bell Peppers

Enjoy a vibrant and lean dinner featuring perfectly seared turkey breast paired with a colorful medley of roasted zucchini and red bell pepper. This dish offers a harmonious blend of savory turkey, tender roasted vegetables with a hint of olive oil, and fresh herbs for a satisfying and nutritious meal.

NUTRITION

385kcal
Protein
53g
Fat
10.7g
Carbs
14.2g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Turkey Breast (approx 184g)

1 medium Zucchini (approx 196g)

1 medium Red Bell Pepper (approx 119g)

1.5 teaspoons Olive Oil

Salt and Pepper to taste

2 sprigs Fresh Herbs (thyme or rosemary)

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Slice the zucchini and red bell pepper into uniform pieces. Toss them gently with half of the olive oil, salt, and freshly ground black pepper.

  • 3

    Spread the vegetables on a baking sheet in a single layer and roast in the oven for about 15-18 minutes until tender with slight browning on the edges.

  • 4

    While the vegetables roast, pat the turkey breast dry with paper towels. Season both sides with salt, pepper, and finely chopped fresh herbs.

  • 5

    Heat the remaining olive oil in a skillet over medium-high heat. Sear the turkey breast for about 3-4 minutes on each side until a golden crust forms. Reduce heat if necessary to ensure the inside cooks without burning the outside.

  • 6

    Allow the turkey to rest for a few minutes after searing, then slice against the grain.

  • 7

    Plate the sliced turkey breast alongside the roasted zucchini and bell pepper, and garnish with additional fresh herbs if desired.