Seared Turkey Breast with Roasted Zucchini and Cauliflower Mash

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

Seared Turkey Breast with Roasted Zucchini and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Turkey Breast with Roasted Zucchini and Cauliflower Mash

Pan-seared turkey breast paired with herb-roasted zucchini and creamy cauliflower mash, finished with a hint of nutty ghee.

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NUTRITION

336kcal
Protein
43.1g
Fat
11.9g
Carbs
16.9g

SERVINGS

1 serving

INGREDIENTS

5.6 ounces Turkey Breast

1 cup chopped Zucchini

2 cups Cauliflower florets

1 teaspoon Extra Virgin Olive Oil

1 teaspoon Ghee

1 teaspoon Garlic Powder

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F for the zucchini.

  • 2

    Toss the chopped zucchini with olive oil, salt, and half of the garlic powder, then roast on a sheet pan for 15-18 minutes until tender.

  • 3

    Steam the cauliflower florets in a pot with an inch of water for 8-10 minutes until very soft.

  • 4

    Drain the cauliflower well and mash with the ghee, salt, and remaining garlic powder until smooth and creamy.

  • 5

    Season the turkey breast with salt and pepper.

  • 6

    Heat a non-stick skillet over medium-high heat and sear the turkey for 5-6 minutes per side until the internal temperature reaches 165°F.

  • 7

    Let the turkey rest for 3 minutes before slicing.

  • 8

    Serve the sliced turkey alongside the roasted zucchini and cauliflower mash.

Seared Turkey Breast with Roasted Zucchini and Cauliflower Mash

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

Seared Turkey Breast with Roasted Zucchini and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Turkey Breast with Roasted Zucchini and Cauliflower Mash

Pan-seared turkey breast paired with herb-roasted zucchini and creamy cauliflower mash, finished with a hint of nutty ghee.

NUTRITION

336kcal
Protein
43.1g
Fat
11.9g
Carbs
16.9g

SERVINGS

1 serving

INGREDIENTS

5.6 ounces Turkey Breast

1 cup chopped Zucchini

2 cups Cauliflower florets

1 teaspoon Extra Virgin Olive Oil

1 teaspoon Ghee

1 teaspoon Garlic Powder

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F for the zucchini.

  • 2

    Toss the chopped zucchini with olive oil, salt, and half of the garlic powder, then roast on a sheet pan for 15-18 minutes until tender.

  • 3

    Steam the cauliflower florets in a pot with an inch of water for 8-10 minutes until very soft.

  • 4

    Drain the cauliflower well and mash with the ghee, salt, and remaining garlic powder until smooth and creamy.

  • 5

    Season the turkey breast with salt and pepper.

  • 6

    Heat a non-stick skillet over medium-high heat and sear the turkey for 5-6 minutes per side until the internal temperature reaches 165°F.

  • 7

    Let the turkey rest for 3 minutes before slicing.

  • 8

    Serve the sliced turkey alongside the roasted zucchini and cauliflower mash.