Herb-Roasted Turkey with Crispy Potato Wedges and Steamed Broccoli

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

Herb-Roasted Turkey with Crispy Potato Wedges and Steamed Broccoli

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Turkey with Crispy Potato Wedges and Steamed Broccoli

Herb-rubbed turkey breast roasted until juicy, served with golden-brown potato wedges and tender steamed broccoli for a satisfying, savory finish.

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NUTRITION

447kcal
Protein
46.5g
Fat
11.9g
Carbs
43.1g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Turkey Breast

175 grams Russet Potato

150 grams Broccoli Florets

2 teaspoons Extra Virgin Olive Oil

0.5 teaspoon Dried Rosemary

0.5 teaspoon Garlic Powder

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Cut the russet potato into uniform wedges and place them in a bowl.

  • 3

    Toss the potato wedges with one teaspoon of olive oil, half of the garlic powder, and a pinch of salt.

  • 4

    Spread the potatoes on one side of the baking sheet and roast for 10 minutes.

  • 5

    While potatoes start roasting, rub the turkey breast with the remaining olive oil, dried rosemary, and the rest of the garlic powder.

  • 6

    Move the potatoes to one side and place the turkey breast on the other side of the baking sheet.

  • 7

    Continue roasting for 20-25 minutes or until the turkey reaches an internal temperature of 165°F and the potatoes are golden and crisp.

  • 8

    While the turkey and potatoes finish, steam the broccoli florets over boiling water for 5-7 minutes until vibrant green and tender.

  • 9

    Let the turkey rest for 5 minutes before slicing and serving alongside the wedges and broccoli.

Herb-Roasted Turkey with Crispy Potato Wedges and Steamed Broccoli

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

Herb-Roasted Turkey with Crispy Potato Wedges and Steamed Broccoli

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Turkey with Crispy Potato Wedges and Steamed Broccoli

Herb-rubbed turkey breast roasted until juicy, served with golden-brown potato wedges and tender steamed broccoli for a satisfying, savory finish.

NUTRITION

447kcal
Protein
46.5g
Fat
11.9g
Carbs
43.1g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Turkey Breast

175 grams Russet Potato

150 grams Broccoli Florets

2 teaspoons Extra Virgin Olive Oil

0.5 teaspoon Dried Rosemary

0.5 teaspoon Garlic Powder

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Cut the russet potato into uniform wedges and place them in a bowl.

  • 3

    Toss the potato wedges with one teaspoon of olive oil, half of the garlic powder, and a pinch of salt.

  • 4

    Spread the potatoes on one side of the baking sheet and roast for 10 minutes.

  • 5

    While potatoes start roasting, rub the turkey breast with the remaining olive oil, dried rosemary, and the rest of the garlic powder.

  • 6

    Move the potatoes to one side and place the turkey breast on the other side of the baking sheet.

  • 7

    Continue roasting for 20-25 minutes or until the turkey reaches an internal temperature of 165°F and the potatoes are golden and crisp.

  • 8

    While the turkey and potatoes finish, steam the broccoli florets over boiling water for 5-7 minutes until vibrant green and tender.

  • 9

    Let the turkey rest for 5 minutes before slicing and serving alongside the wedges and broccoli.