Seared Turkey Breast with Roasted Asparagus and Poached Egg

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

Seared Turkey Breast with Roasted Asparagus and Poached Egg

YOUR SOLIN GENERATED RECIPE

Seared Turkey Breast with Roasted Asparagus and Poached Egg

Pan-seared turkey breast served over tender roasted asparagus and topped with a soft-poached egg for a rich, velvety finish.

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NUTRITION

314kcal
Protein
44.7g
Fat
11.6g
Carbs
6.5g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Turkey Breast

150g Asparagus

1 Large Egg

1 tsp Extra Virgin Olive Oil

1 tsp Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Snap the woody ends off the asparagus and toss with half the olive oil, sea salt, and black pepper.

  • 3

    Roast the asparagus for 10-12 minutes until tender and slightly browned.

  • 4

    Season the turkey breast with salt, pepper, and a pinch of garlic powder.

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the turkey for 5-7 minutes per side until fully cooked.

  • 6

    While the turkey rests, poach the egg in simmering water with a drop of vinegar for 3 minutes until the white is set but the yolk remains runny.

  • 7

    Arrange the turkey over the roasted asparagus, place the poached egg on top, and finish with a bright squeeze of lemon juice.

Seared Turkey Breast with Roasted Asparagus and Poached Egg

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

Seared Turkey Breast with Roasted Asparagus and Poached Egg

YOUR SOLIN GENERATED RECIPE

Seared Turkey Breast with Roasted Asparagus and Poached Egg

Pan-seared turkey breast served over tender roasted asparagus and topped with a soft-poached egg for a rich, velvety finish.

NUTRITION

314kcal
Protein
44.7g
Fat
11.6g
Carbs
6.5g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Turkey Breast

150g Asparagus

1 Large Egg

1 tsp Extra Virgin Olive Oil

1 tsp Lemon Juice

PREPARATION

  • 1

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

  • 2

    Snap the woody ends off the asparagus and toss with half the olive oil, sea salt, and black pepper.

  • 3

    Roast the asparagus for 10-12 minutes until tender and slightly browned.

  • 4

    Season the turkey breast with salt, pepper, and a pinch of garlic powder.

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the turkey for 5-7 minutes per side until fully cooked.

  • 6

    While the turkey rests, poach the egg in simmering water with a drop of vinegar for 3 minutes until the white is set but the yolk remains runny.

  • 7

    Arrange the turkey over the roasted asparagus, place the poached egg on top, and finish with a bright squeeze of lemon juice.