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

Savor a delectable plate featuring succulent herb-roasted turkey breast alongside a medley of tender roasted root vegetables. This dish offers a perfect balance of lean protein and earthy, caramelized vegetables enhanced with aromatic herbs and a drizzle of olive oil, making it a nourishing and flavorsome meal for any time of day.

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NUTRITION

345kcal
Protein
47.3g
Fat
6.5g
Carbs
23.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Turkey Breast

2/3 cup Carrots, diced

1/2 cup Parsnips, diced

1/4 cup Turnip, diced

1 tsp Olive Oil

1 tsp Mixed Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Pat the turkey breast dry and season generously with salt, pepper, and mixed herbs.

  • 3

    Place the turkey on a baking sheet lined with parchment paper.

  • 4

    In a bowl, toss the diced carrots, parsnips, and turnip with olive oil, a pinch of salt, pepper, and additional herbs if desired.

  • 5

    Spread the vegetables evenly around the turkey on the baking sheet.

  • 6

    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 with lightly caramelized edges.

  • 7

    Remove from the oven, let the turkey rest for a few minutes, then slice and serve with the 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

Savor a delectable plate featuring succulent herb-roasted turkey breast alongside a medley of tender roasted root vegetables. This dish offers a perfect balance of lean protein and earthy, caramelized vegetables enhanced with aromatic herbs and a drizzle of olive oil, making it a nourishing and flavorsome meal for any time of day.

NUTRITION

345kcal
Protein
47.3g
Fat
6.5g
Carbs
23.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Turkey Breast

2/3 cup Carrots, diced

1/2 cup Parsnips, diced

1/4 cup Turnip, diced

1 tsp Olive Oil

1 tsp Mixed Herbs

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Pat the turkey breast dry and season generously with salt, pepper, and mixed herbs.

  • 3

    Place the turkey on a baking sheet lined with parchment paper.

  • 4

    In a bowl, toss the diced carrots, parsnips, and turnip with olive oil, a pinch of salt, pepper, and additional herbs if desired.

  • 5

    Spread the vegetables evenly around the turkey on the baking sheet.

  • 6

    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 with lightly caramelized edges.

  • 7

    Remove from the oven, let the turkey rest for a few minutes, then slice and serve with the roasted root vegetables.