Herb-Baked Turkey Breast with Roasted Vegetables

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

Herb-Baked Turkey Breast with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Baked Turkey Breast with Roasted Vegetables

Turkey breast roasted with fresh rosemary and thyme, served with a medley of tender carrots and Brussels sprouts for a satisfying, caramelized finish.

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NUTRITION

473kcal
Protein
45.7g
Fat
24.2g
Carbs
23.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Turkey Breast

1.5 tablespoons Olive Oil

1 cup Brussels Sprouts

1 cup Carrots

1/4 cup Red Onion

1/2 teaspoon Dried Rosemary

1/2 teaspoon Dried Thyme

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PREPARATION

  • 1

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

  • 2

    Trim and halve the Brussels sprouts, peel and slice the carrots into rounds, and cut the red onion into wedges.

  • 3

    Place the turkey breast and all the prepared vegetables onto a large parchment-lined sheet pan.

  • 4

    Drizzle the olive oil over the turkey and vegetables, then sprinkle evenly with dried rosemary, dried thyme, salt, and black pepper.

  • 5

    Toss the vegetables until well-coated and ensure the turkey breast is positioned in the center of the pan.

  • 6

    Roast in the oven for 25 to 30 minutes, or until the turkey reaches an internal temperature of 165°F and the vegetables are tender.

  • 7

    Remove from the oven and let the turkey rest for 5 minutes before slicing into medallions.

  • 8

    Serve the sliced turkey alongside the roasted vegetables.

Herb-Baked Turkey Breast with Roasted Vegetables

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

Herb-Baked Turkey Breast with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Baked Turkey Breast with Roasted Vegetables

Turkey breast roasted with fresh rosemary and thyme, served with a medley of tender carrots and Brussels sprouts for a satisfying, caramelized finish.

NUTRITION

473kcal
Protein
45.7g
Fat
24.2g
Carbs
23.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Turkey Breast

1.5 tablespoons Olive Oil

1 cup Brussels Sprouts

1 cup Carrots

1/4 cup Red Onion

1/2 teaspoon Dried Rosemary

1/2 teaspoon Dried Thyme

PREPARATION

  • 1

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

  • 2

    Trim and halve the Brussels sprouts, peel and slice the carrots into rounds, and cut the red onion into wedges.

  • 3

    Place the turkey breast and all the prepared vegetables onto a large parchment-lined sheet pan.

  • 4

    Drizzle the olive oil over the turkey and vegetables, then sprinkle evenly with dried rosemary, dried thyme, salt, and black pepper.

  • 5

    Toss the vegetables until well-coated and ensure the turkey breast is positioned in the center of the pan.

  • 6

    Roast in the oven for 25 to 30 minutes, or until the turkey reaches an internal temperature of 165°F and the vegetables are tender.

  • 7

    Remove from the oven and let the turkey rest for 5 minutes before slicing into medallions.

  • 8

    Serve the sliced turkey alongside the roasted vegetables.