Seared Turkey Breast with Roasted Cauliflower and Asparagus

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

Seared Turkey Breast with Roasted Cauliflower and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Turkey Breast with Roasted Cauliflower and Asparagus

Pan-seared turkey breast seasoned with garlic and thyme, served with oven-roasted cauliflower and asparagus, finished with a squeeze of lemon and a sprinkle of toasted sea salt.

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NUTRITION

377kcal
Protein
46.2g
Fat
13.3g
Carbs
21.8g

SERVINGS

1 serving

INGREDIENTS

4.4 oz Turkey Breast

2.5 cups Cauliflower florets

1.1 cups Asparagus spears

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tsp Garlic Powder

Salt and black pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the cauliflower florets and trimmed asparagus with half of the olive oil, half of the garlic powder, salt, and pepper.

  • 3

    Spread the vegetables in a single layer on the baking sheet and roast for 20-25 minutes until the cauliflower is tender and slightly browned.

  • 4

    While the vegetables roast, season the turkey breast with the remaining garlic powder, salt, and pepper.

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 6

    Place the turkey breast in the skillet and sear for 5-7 minutes per side, or until the internal temperature reaches 165°F.

  • 7

    Remove the turkey from the pan and let it rest for 3 minutes before slicing.

  • 8

    Plate the sliced turkey alongside the roasted vegetables and drizzle everything with fresh lemon juice before serving.

Seared Turkey Breast with Roasted Cauliflower and Asparagus

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

Seared Turkey Breast with Roasted Cauliflower and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Turkey Breast with Roasted Cauliflower and Asparagus

Pan-seared turkey breast seasoned with garlic and thyme, served with oven-roasted cauliflower and asparagus, finished with a squeeze of lemon and a sprinkle of toasted sea salt.

NUTRITION

377kcal
Protein
46.2g
Fat
13.3g
Carbs
21.8g

SERVINGS

1 serving

INGREDIENTS

4.4 oz Turkey Breast

2.5 cups Cauliflower florets

1.1 cups Asparagus spears

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tsp Garlic Powder

Salt and black pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the cauliflower florets and trimmed asparagus with half of the olive oil, half of the garlic powder, salt, and pepper.

  • 3

    Spread the vegetables in a single layer on the baking sheet and roast for 20-25 minutes until the cauliflower is tender and slightly browned.

  • 4

    While the vegetables roast, season the turkey breast with the remaining garlic powder, salt, and pepper.

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 6

    Place the turkey breast in the skillet and sear for 5-7 minutes per side, or until the internal temperature reaches 165°F.

  • 7

    Remove the turkey from the pan and let it rest for 3 minutes before slicing.

  • 8

    Plate the sliced turkey alongside the roasted vegetables and drizzle everything with fresh lemon juice before serving.