YOUR SOLIN GENERATED RECIPE
Seared Turkey Breast with Roasted Cauliflower and Zucchini
Pan-seared turkey breast paired with herb-roasted cauliflower and zucchini, finished with a squeeze of lemon and toasted garlic.
INGREDIENTS
6.5 ounces Turkey Breast
1.5 cups Cauliflower florets
1 medium Zucchini
1.5 teaspoons Avocado Oil
1 clove Garlic
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Cut the cauliflower into small florets and slice the zucchini into half-moons.
Toss the vegetables on the baking sheet with half of the avocado oil and a pinch of salt and pepper.
Roast the vegetables for 20 to 25 minutes until they are tender and starting to brown.
While the vegetables roast, season the turkey breast with salt and pepper.
Heat the remaining avocado oil in a non-stick skillet over medium-high heat.
Sear the turkey breast for 5 to 7 minutes per side until the internal temperature reaches 165°F.
Add the minced garlic to the pan during the last minute of searing to infuse the meat.
Allow the turkey to rest for 3 minutes before slicing and serving alongside the roasted vegetables.