Name: Seared Turkey Breast with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.8 ounces Turkey Breast; 1 cup sliced Zucchini; 1 cup sliced Red Bell Pepper; 0.5 cup sliced Carrots; 1 tablespoon Olive Oil; 0.25 cup Non-fat 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 and oven-roasted rainbow vegetables served with a dollop of zesty lemon-herb Greek yogurt for a cooling, creamy finish.

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NUTRITION

Protein

40.7g

Fat

16.5g

Carbs

16.9g

SERVINGS

1 serving

INGREDIENTS

4.8 ounces Turkey Breast

1 cup sliced Zucchini

1 cup sliced Red Bell Pepper

0.5 cup sliced Carrots

1 tablespoon Olive Oil

0.25 cup Non-fat Greek Yogurt

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the sliced zucchini, red bell peppers, and carrots with half of the olive oil and a pinch of sea salt.
3
Roast the vegetables for 20 minutes until they are tender and slightly caramelized.
4
Season the turkey breast with salt, pepper, and garlic powder on both sides.
5
Heat the remaining olive oil in a skillet over medium-high heat.
6
Sear the turkey breast for 5 to 7 minutes per side until the internal temperature reaches 165°F.
7
Whisk the Greek yogurt with a squeeze of lemon juice and fresh herbs to create a bright sauce.
8
Serve the seared turkey alongside the roasted vegetables with a dollop of the creamy yogurt sauce.