YOUR SOLIN GENERATED RECIPE
Mediterranean Herb-Roasted Turkey and Root Vegetable Bake
Tender turkey breast and hearty root vegetables roasted in a fragrant herb-infused olive oil for a satisfying meal with a golden, crispy finish.
INGREDIENTS
6 oz Turkey breast
1.5 medium Yukon gold potatoes
1 cup Carrots
1.5 tbsp Extra virgin olive oil
1 tsp Dried oregano
0.5 tsp Dried thyme
0.25 tsp Sea salt
0.25 tsp Black pepper
2 cloves Garlic
5 whole Kalamata olives
0.5 oz Feta cheese
1 tbsp Fresh parsley
PREPARATION
Preheat your oven to 400°F (200°C).
Chop the Yukon gold potatoes and carrots into 1-inch cubes to ensure even roasting and a slightly crispy texture.
Slice the turkey breast into thick medallions, approximately 1-inch thick.
In a large glass baking dish, combine the turkey, potatoes, carrots, and minced garlic.
Drizzle the extra virgin olive oil over the ingredients and sprinkle with dried oregano, thyme, sea salt, and black pepper.
Toss everything thoroughly to coat, then spread into a single layer across the dish.
Roast in the center of the oven for 25-30 minutes, or until the turkey reaches an internal temperature of 165°F and the vegetables are fork-tender.
Remove from the oven and immediately stir in the pitted Kalamata olives.
Garnish the bake with crumbled feta cheese and finely chopped fresh parsley before serving warm.