Herb-Baked Turkey with Roasted Sweet Potatoes and Carrots

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

Herb-Baked Turkey with Roasted Sweet Potatoes and Carrots

YOUR SOLIN GENERATED RECIPE

Herb-Baked Turkey with Roasted Sweet Potatoes and Carrots

Lean turkey breast roasted with fresh rosemary and thyme, served alongside tender sweet potatoes and carrots for a satisfying meal with a savory, golden-brown finish.

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NUTRITION

354kcal
Protein
44.5g
Fat
6.1g
Carbs
30.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Turkey Breast

100g Sweet Potato

100g Carrots

1 tsp Olive Oil

0.5 tsp Dried Rosemary

0.5 tsp Dried Thyme

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PREPARATION

  • 1

    Preheat oven to 400°F.

  • 2

    Peel and dice sweet potatoes and carrots into uniform one-inch cubes.

  • 3

    Place the turkey breast on a parchment-lined baking sheet and arrange the prepared vegetables around it.

  • 4

    Drizzle everything with olive oil and season generously with dried rosemary, thyme, salt, and pepper.

  • 5

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

  • 6

    Allow the turkey to rest for five minutes before slicing to ensure every bite is juicy and tender.

Herb-Baked Turkey with Roasted Sweet Potatoes and Carrots

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

Herb-Baked Turkey with Roasted Sweet Potatoes and Carrots

YOUR SOLIN GENERATED RECIPE

Herb-Baked Turkey with Roasted Sweet Potatoes and Carrots

Lean turkey breast roasted with fresh rosemary and thyme, served alongside tender sweet potatoes and carrots for a satisfying meal with a savory, golden-brown finish.

NUTRITION

354kcal
Protein
44.5g
Fat
6.1g
Carbs
30.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Turkey Breast

100g Sweet Potato

100g Carrots

1 tsp Olive Oil

0.5 tsp Dried Rosemary

0.5 tsp Dried Thyme

PREPARATION

  • 1

    Preheat oven to 400°F.

  • 2

    Peel and dice sweet potatoes and carrots into uniform one-inch cubes.

  • 3

    Place the turkey breast on a parchment-lined baking sheet and arrange the prepared vegetables around it.

  • 4

    Drizzle everything with olive oil and season generously with dried rosemary, thyme, salt, and pepper.

  • 5

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

  • 6

    Allow the turkey to rest for five minutes before slicing to ensure every bite is juicy and tender.