Grilled Turkey with Fresh Pesto and Roasted Vegetables

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

Grilled Turkey with Fresh Pesto and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Turkey with Fresh Pesto and Roasted Vegetables

Enjoy a vibrant plate of grilled turkey breast topped with a freshly made pesto, paired with a medley of roasted zucchini, red bell pepper, and red onion. This dish perfectly balances lean protein with colorful, flavorful vegetables and a burst of basil-infused zest, making it an ideal, satisfying meal.

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NUTRITION

468kcal
Protein
44.7g
Fat
26.7g
Carbs
14.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Turkey Breast

100g Zucchini

100g Red Bell Pepper

50g Red Onion

1 tbsp Olive Oil

1 tbsp Fresh Pesto

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PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat and set your oven to 425°F for roasting the vegetables.

  • 2

    Season the turkey breast lightly with salt and pepper. Brush it with a small portion of fresh pesto to add flavor.

  • 3

    Chop the zucchini, red bell pepper, and red onion into even pieces. Toss the vegetables in olive oil, and season with a pinch of salt and pepper.

  • 4

    Place the vegetables on a baking sheet and roast in the preheated oven for about 20-25 minutes or until tender and slightly charred at the edges.

  • 5

    Grill the turkey breast for about 5-6 minutes per side, or until the internal temperature reaches 165°F.

  • 6

    Slice the turkey and arrange it on a plate with the roasted vegetables. Drizzle additional fresh pesto over the turkey if desired.

  • 7

    Serve warm and enjoy your balanced, protein-packed meal.

Grilled Turkey with Fresh Pesto and Roasted Vegetables

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

Grilled Turkey with Fresh Pesto and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Turkey with Fresh Pesto and Roasted Vegetables

Enjoy a vibrant plate of grilled turkey breast topped with a freshly made pesto, paired with a medley of roasted zucchini, red bell pepper, and red onion. This dish perfectly balances lean protein with colorful, flavorful vegetables and a burst of basil-infused zest, making it an ideal, satisfying meal.

NUTRITION

468kcal
Protein
44.7g
Fat
26.7g
Carbs
14.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Turkey Breast

100g Zucchini

100g Red Bell Pepper

50g Red Onion

1 tbsp Olive Oil

1 tbsp Fresh Pesto

PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat and set your oven to 425°F for roasting the vegetables.

  • 2

    Season the turkey breast lightly with salt and pepper. Brush it with a small portion of fresh pesto to add flavor.

  • 3

    Chop the zucchini, red bell pepper, and red onion into even pieces. Toss the vegetables in olive oil, and season with a pinch of salt and pepper.

  • 4

    Place the vegetables on a baking sheet and roast in the preheated oven for about 20-25 minutes or until tender and slightly charred at the edges.

  • 5

    Grill the turkey breast for about 5-6 minutes per side, or until the internal temperature reaches 165°F.

  • 6

    Slice the turkey and arrange it on a plate with the roasted vegetables. Drizzle additional fresh pesto over the turkey if desired.

  • 7

    Serve warm and enjoy your balanced, protein-packed meal.