Name: Roasted Turkey Breast with Sautéed Mushrooms and Cabbage
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.2 ounces Turkey Breast; 1 cup Cremini Mushrooms; 2 cups Green Cabbage; 1.75 tablespoons Extra Virgin Olive Oil; 2 tablespoons Parmesan Cheese; 1 small Red Chili; 1.5 cups Mixed Greens

Roasted Turkey Breast with Sautéed Mushrooms and Cabbage

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

YOUR SOLIN GENERATED RECIPE

Roasted Turkey Breast with Sautéed Mushrooms and Cabbage

Herb-roasted turkey breast served over a warm bed of cabbage and mushrooms sautéed with fresh chilies, finished with a sprinkle of savory parmesan.

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NUTRITION

Protein

30g

Fat

28.6g

Carbs

14g

SERVINGS

1 serving

INGREDIENTS

3.2 ounces Turkey Breast

1 cup Cremini Mushrooms

2 cups Green Cabbage

1.75 tablespoons Extra Virgin Olive Oil

2 tablespoons Parmesan Cheese

1 small Red Chili

1.5 cups Mixed Greens

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PREPARATION

1
Preheat the oven to 375°F and line a small baking sheet with parchment paper.
2
Rub the turkey breast with half the olive oil and season with salt and pepper.
3
Roast the turkey for 25-30 minutes or until the internal temperature reaches 165°F.
4
While turkey roasts, heat the remaining olive oil in a large skillet over medium-high heat.
5
Add the sliced mushrooms, shredded cabbage, and minced chilies to the skillet.
6
Sauté the vegetables for 8-10 minutes until the cabbage is tender and the mushrooms are golden-brown.
7
Toss the mixed greens in a bowl to serve as a fresh side salad.
8
Slice the roasted turkey and serve it over the sautéed vegetables, finishing with a dusting of parmesan cheese.