Herb-Roasted Turkey Breast with Roasted Root Vegetables

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

Herb-Roasted Turkey Breast with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Turkey Breast with Roasted Root Vegetables

Enjoy a delicious and hearty dish featuring succulent herb-roasted turkey breast paired with a medley of roasted root vegetables. Perfectly balanced with aromatic rosemary and thyme, this meal is both nutritious and comforting, offering a satisfying blend of flavors and textures.

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NUTRITION

328kcal
Protein
39g
Fat
7g
Carbs
26.8g

SERVINGS

1 serving

INGREDIENTS

5 ounces Turkey Breast

1 medium Carrot

1/2 cup chopped Parsnip

1/2 cup diced Beet

1 teaspoon Olive Oil

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

Salt and 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 lined with parchment paper. Drizzle with olive oil and season with salt, pepper, chopped rosemary, and thyme.

  • 3

    In a mixing bowl, combine the chopped carrots, parsnips, and diced beets. Drizzle with a little olive oil, and season with salt and pepper. Toss to coat evenly.

  • 4

    Arrange the seasoned vegetables around the turkey breast on the tray.

  • 5

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

  • 6

    Remove from the oven and let rest for a few minutes before slicing the turkey breast.

  • 7

    Serve the sliced turkey with a generous portion of roasted root vegetables.

Herb-Roasted Turkey Breast with Roasted Root Vegetables

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

Herb-Roasted Turkey Breast with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Turkey Breast with Roasted Root Vegetables

Enjoy a delicious and hearty dish featuring succulent herb-roasted turkey breast paired with a medley of roasted root vegetables. Perfectly balanced with aromatic rosemary and thyme, this meal is both nutritious and comforting, offering a satisfying blend of flavors and textures.

NUTRITION

328kcal
Protein
39g
Fat
7g
Carbs
26.8g

SERVINGS

1 serving

INGREDIENTS

5 ounces Turkey Breast

1 medium Carrot

1/2 cup chopped Parsnip

1/2 cup diced Beet

1 teaspoon Olive Oil

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Place the turkey breast on a baking tray lined with parchment paper. Drizzle with olive oil and season with salt, pepper, chopped rosemary, and thyme.

  • 3

    In a mixing bowl, combine the chopped carrots, parsnips, and diced beets. Drizzle with a little olive oil, and season with salt and pepper. Toss to coat evenly.

  • 4

    Arrange the seasoned vegetables around the turkey breast on the tray.

  • 5

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

  • 6

    Remove from the oven and let rest for a few minutes before slicing the turkey breast.

  • 7

    Serve the sliced turkey with a generous portion of roasted root vegetables.