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

Enjoy a satisfying plate featuring tender herb-roasted turkey breast paired with a medley of crispy, oven-roasted vegetables. This dish brings together the savory flavors of rosemary and thyme with the natural sweetness of carrots and bell peppers, finished with a light drizzle of olive oil to enhance every bite.

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NUTRITION

350kcal
Protein
53.2g
Fat
10.1g
Carbs
17.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Turkey Breast

1 cup Brussels Sprouts

1 medium Carrot

1/2 medium Red Bell Pepper

1 tsp Olive Oil

1 tbsp Fresh Herbs (Rosemary & Thyme)

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Place the turkey breast on a baking tray and gently rub with a tablespoon of finely chopped fresh rosemary and thyme, along with salt and pepper.

  • 3

    In a separate bowl, toss the halved Brussels sprouts, sliced carrot, and red bell pepper with olive oil, a pinch of salt, and pepper.

  • 4

    Arrange the vegetables around the turkey on the baking tray allowing them to soak up the flavors.

  • 5

    Roast in the preheated oven for 25-30 minutes, or until the turkey reaches an internal temperature of 165°F and the vegetables are tender and crisp along the edges.

  • 6

    Let the turkey rest for 5 minutes before slicing, then serve with the 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

Enjoy a satisfying plate featuring tender herb-roasted turkey breast paired with a medley of crispy, oven-roasted vegetables. This dish brings together the savory flavors of rosemary and thyme with the natural sweetness of carrots and bell peppers, finished with a light drizzle of olive oil to enhance every bite.

NUTRITION

350kcal
Protein
53.2g
Fat
10.1g
Carbs
17.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Turkey Breast

1 cup Brussels Sprouts

1 medium Carrot

1/2 medium Red Bell Pepper

1 tsp Olive Oil

1 tbsp Fresh Herbs (Rosemary & Thyme)

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Place the turkey breast on a baking tray and gently rub with a tablespoon of finely chopped fresh rosemary and thyme, along with salt and pepper.

  • 3

    In a separate bowl, toss the halved Brussels sprouts, sliced carrot, and red bell pepper with olive oil, a pinch of salt, and pepper.

  • 4

    Arrange the vegetables around the turkey on the baking tray allowing them to soak up the flavors.

  • 5

    Roast in the preheated oven for 25-30 minutes, or until the turkey reaches an internal temperature of 165°F and the vegetables are tender and crisp along the edges.

  • 6

    Let the turkey rest for 5 minutes before slicing, then serve with the roasted vegetables.