YOUR SOLIN GENERATED RECIPE
Herb-Roasted Turkey Breast with Crispy Potato Wedges and Mixed Greens
Herb-roasted turkey breast and potatoes served with a walnut-tossed green salad for a satisfying crunch.
INGREDIENTS
4.9 ounces Turkey Breast
200 grams Potato
1.5 tablespoons Olive Oil
10 grams Walnuts
2 cups Mixed Greens
1 tablespoon Balsamic Vinegar
PREPARATION
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Slice the potato into even wedges and toss them in a bowl with 1 tablespoon of olive oil, dried rosemary, and a pinch of sea salt.
Rub the turkey breast with the remaining 0.5 tablespoon of olive oil and season with dried sage, thyme, and black pepper.
Arrange the turkey and potato wedges on the prepared baking sheet, ensuring they are in a single layer.
Roast for 25 to 30 minutes or until the turkey reaches an internal temperature of 165°F and the potatoes are golden and crisp.
While the turkey rests, toss the mixed greens with balsamic vinegar and top with the chopped walnuts.
Slice the turkey breast against the grain and serve alongside the hot potato wedges and fresh salad.