Name: Seared Turkey Breast with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.3 ounces Turkey Breast; 1.1 cups Brussels Sprouts; 0.5 cup sliced Carrots; 0.4 cup Red Grapes; 1 teaspoon Olive Oil; 2 tablespoons Nonfat Greek Yogurt

Seared Turkey Breast with Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Seared Turkey Breast with Roasted Vegetables

Pan-seared turkey breast served alongside oven-roasted Brussels sprouts and carrots, complemented by the sweetness of tender roasted grapes and a dollop of cool yogurt.

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NUTRITION

Protein

52.4g

Fat

8.1g

Carbs

26.7g

SERVINGS

1 serving

INGREDIENTS

5.3 ounces Turkey Breast

1.1 cups Brussels Sprouts

0.5 cup sliced Carrots

0.4 cup Red Grapes

1 teaspoon Olive Oil

2 tablespoons Nonfat Greek Yogurt

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Trim the Brussels sprouts and slice the carrots into rounds.
3
Toss the Brussels sprouts, carrots, and grapes with half of the olive oil, salt, and pepper on a baking sheet.
4
Roast the vegetable and grape mixture for 20-25 minutes until the vegetables are tender and the grapes have slightly burst.
5
While the vegetables roast, season the turkey breast with salt, pepper, and your choice of dried herbs.
6
Heat the remaining olive oil in a skillet over medium-high heat.
7
Sear the turkey breast for 5-7 minutes per side until golden brown and the internal temperature reaches 165°F.
8
Plate the seared turkey alongside the roasted vegetables and grapes.
9
Top the turkey with a dollop of nonfat Greek yogurt before serving.