Sheet Pan Turkey and Crispy Roasted Vegetables

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

Sheet Pan Turkey and Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Turkey and Crispy Roasted Vegetables

Savor the delightful combination of tender turkey breast and a medley of crispy roasted vegetables on a single sheet pan. This vibrant dish is perfectly seasoned and roasted to bring out the natural sweetness of the veggies and the lean, protein-packed turkey, making it an ideal balanced meal for any time of day.

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NUTRITION

410kcal
Protein
38.6g
Fat
17.7g
Carbs
19.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Turkey Breast

1 medium Red Bell Pepper

1 medium half Zucchini

1 small Red Onion

1 tbsp Olive Oil

0.5 tsp Garlic Powder

0.5 tsp Dried Thyme

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper.

  • 2

    Slice the red bell pepper into strips, cut the zucchini into half-moons, and slice the red onion into wedges.

  • 3

    Place the turkey breast and all vegetables on the sheet pan. Drizzle olive oil over the ingredients.

  • 4

    Sprinkle garlic powder, dried thyme, salt, and pepper evenly over the turkey and vegetables. Toss the vegetables gently to ensure even coating.

  • 5

    Roast in the preheated oven for 20-25 minutes, or until the turkey reaches an internal temperature of 165°F and the vegetables are tender with crispy edges.

  • 6

    Remove from oven, let rest for a couple of minutes, and serve warm.

Sheet Pan Turkey and Crispy Roasted Vegetables

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

Sheet Pan Turkey and Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Turkey and Crispy Roasted Vegetables

Savor the delightful combination of tender turkey breast and a medley of crispy roasted vegetables on a single sheet pan. This vibrant dish is perfectly seasoned and roasted to bring out the natural sweetness of the veggies and the lean, protein-packed turkey, making it an ideal balanced meal for any time of day.

NUTRITION

410kcal
Protein
38.6g
Fat
17.7g
Carbs
19.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Turkey Breast

1 medium Red Bell Pepper

1 medium half Zucchini

1 small Red Onion

1 tbsp Olive Oil

0.5 tsp Garlic Powder

0.5 tsp Dried Thyme

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper.

  • 2

    Slice the red bell pepper into strips, cut the zucchini into half-moons, and slice the red onion into wedges.

  • 3

    Place the turkey breast and all vegetables on the sheet pan. Drizzle olive oil over the ingredients.

  • 4

    Sprinkle garlic powder, dried thyme, salt, and pepper evenly over the turkey and vegetables. Toss the vegetables gently to ensure even coating.

  • 5

    Roast in the preheated oven for 20-25 minutes, or until the turkey reaches an internal temperature of 165°F and the vegetables are tender with crispy edges.

  • 6

    Remove from oven, let rest for a couple of minutes, and serve warm.