Seared Turkey Medallions with Roasted Zucchini and Lentils

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

Seared Turkey Medallions with Roasted Zucchini and Lentils

YOUR SOLIN GENERATED RECIPE

Seared Turkey Medallions with Roasted Zucchini and Lentils

Pan-seared turkey medallions served over earthy lentils and roasted zucchini, finished with a squeeze of lemon and fresh, aromatic thyme.

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NUTRITION

333kcal
Protein
43.1g
Fat
6.9g
Carbs
25.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Turkey Breast Medallions

0.5 cup Cooked Brown Lentils

1 medium Zucchini, sliced

1 teaspoon Extra Virgin Olive Oil

1 clove Garlic, minced

1 teaspoon Fresh Thyme

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Toss the sliced zucchini with half of the olive oil and a pinch of salt, then roast for 15 minutes until tender.

  • 3

    Season the turkey medallions with salt, pepper, and fresh thyme.

  • 4

    Heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 5

    Sear the turkey for 3-4 minutes per side until golden brown and cooked through to an internal temperature of 165°F.

  • 6

    Remove the turkey from the pan and add the minced garlic and cooked lentils, sautéing for 2 minutes until fragrant.

  • 7

    Stir in the lemon juice and roasted zucchini to the lentil mixture.

  • 8

    Plate the lentil and vegetable base and top with the seared turkey medallions.

Seared Turkey Medallions with Roasted Zucchini and Lentils

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

Seared Turkey Medallions with Roasted Zucchini and Lentils

YOUR SOLIN GENERATED RECIPE

Seared Turkey Medallions with Roasted Zucchini and Lentils

Pan-seared turkey medallions served over earthy lentils and roasted zucchini, finished with a squeeze of lemon and fresh, aromatic thyme.

NUTRITION

333kcal
Protein
43.1g
Fat
6.9g
Carbs
25.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Turkey Breast Medallions

0.5 cup Cooked Brown Lentils

1 medium Zucchini, sliced

1 teaspoon Extra Virgin Olive Oil

1 clove Garlic, minced

1 teaspoon Fresh Thyme

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Toss the sliced zucchini with half of the olive oil and a pinch of salt, then roast for 15 minutes until tender.

  • 3

    Season the turkey medallions with salt, pepper, and fresh thyme.

  • 4

    Heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 5

    Sear the turkey for 3-4 minutes per side until golden brown and cooked through to an internal temperature of 165°F.

  • 6

    Remove the turkey from the pan and add the minced garlic and cooked lentils, sautéing for 2 minutes until fragrant.

  • 7

    Stir in the lemon juice and roasted zucchini to the lentil mixture.

  • 8

    Plate the lentil and vegetable base and top with the seared turkey medallions.