YOUR SOLIN GENERATED RECIPE
Herb-Roasted Turkey Breast with Sautéed Mushrooms and Tomato
Herb-rubbed turkey breast roasted until juicy, served with savory sautéed mushrooms and blistered tomatoes with a dollop of cool, tangy Greek yogurt.
INGREDIENTS
5 ounces Turkey Breast
2 tablespoons Olive Oil
1 cup White Mushrooms, sliced
0.5 cup Cherry Tomatoes
0.25 cup Nonfat Greek Yogurt
0.5 cup Cucumber, sliced
1 clove Garlic, minced
0.5 teaspoon Dried Rosemary
PREPARATION
Preheat your oven to 375°F (190°C).
Rub the turkey breast with half a tablespoon of olive oil, dried rosemary, salt, and pepper.
Place the turkey in a roasting dish and cook for 25-30 minutes, or until the internal temperature reaches 165°F.
While the turkey is roasting, heat the remaining 1.5 tablespoons of olive oil in a skillet over medium heat.
Add the minced garlic and sliced mushrooms to the skillet, sautéing until the mushrooms begin to brown.
Toss in the cherry tomatoes and cook for another 3-4 minutes until they just begin to blister.
Remove the turkey from the oven and let it rest for 5 minutes before slicing into medallions.
Plate the sliced turkey with the sautéed mushrooms and tomatoes, adding the fresh cucumber slices on the side.
Top the turkey with a dollop of Greek yogurt and serve immediately.