NUTRITION

SERVINGS

INGREDIENTS

6 oz Turkey breast

1.5 medium Yukon gold potatoes

1 cup Carrots

0.5 cup Yellow onion

1.5 tbsp Extra virgin olive oil

2 cloves Garlic

1 tsp Dried rosemary

1 tsp Dried thyme

0.5 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and lightly grease a large baking dish or rimmed sheet pan.

• 2

  Cut the turkey breast into 1-inch cubes and place them in a large mixing bowl.

• 3

  Dice the Yukon gold potatoes into 3/4-inch pieces and slice the carrots into 1/2-inch rounds.

• 4

  Finely chop the yellow onion and mince the garlic cloves.

• 5

  Add the potatoes, carrots, onion, and garlic to the bowl with the turkey.

• 6

  Drizzle the extra virgin olive oil over the mixture and sprinkle with dried rosemary, dried thyme, sea salt, and black pepper.

• 7

  Toss everything thoroughly until the turkey and vegetables are evenly coated in the herb oil.

• 8

  Spread the mixture in a single layer in the prepared baking dish to ensure even roasting.

• 9

  Bake for 25 to 30 minutes, or until the turkey reaches an internal temperature of 165°F and the potatoes are fork-tender.

• 10

  Remove from the oven and let rest for 5 minutes before serving to allow the juices to redistribute.