Herb-Roasted Turkey Breast with Steamed Vegetables

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

Herb-Roasted Turkey Breast with Steamed Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Turkey Breast with Steamed Vegetables

Herb-marinated turkey breast roasted until juicy and served with crisp-tender steamed vegetables and a dollop of zesty lemon-yogurt sauce.

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NUTRITION

340kcal
Protein
44.7g
Fat
11.3g
Carbs
14.4g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Turkey Breast

1 cup Broccoli Florets

0.5 cup Sliced Carrots

2 tablespoons Non-fat Greek Yogurt

5 Kalamata Olives

1.25 teaspoons Olive Oil

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PREPARATION

  • 1

    Preheat oven to 375°F.

  • 2

    Rub turkey breast with olive oil, dried oregano, garlic powder, salt, and pepper.

  • 3

    Roast the turkey for 25-30 minutes or until the internal temperature reaches 165°F.

  • 4

    While turkey is roasting, steam the broccoli florets and sliced carrots until they are crisp-tender.

  • 5

    In a small bowl, whisk together the Greek yogurt, a squeeze of fresh lemon juice, and finely chopped olives.

  • 6

    Slice the roasted turkey breast into medallions and serve alongside the steamed vegetables with the zesty yogurt sauce on top.

Herb-Roasted Turkey Breast with Steamed Vegetables

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

Herb-Roasted Turkey Breast with Steamed Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Turkey Breast with Steamed Vegetables

Herb-marinated turkey breast roasted until juicy and served with crisp-tender steamed vegetables and a dollop of zesty lemon-yogurt sauce.

NUTRITION

340kcal
Protein
44.7g
Fat
11.3g
Carbs
14.4g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Turkey Breast

1 cup Broccoli Florets

0.5 cup Sliced Carrots

2 tablespoons Non-fat Greek Yogurt

5 Kalamata Olives

1.25 teaspoons Olive Oil

PREPARATION

  • 1

    Preheat oven to 375°F.

  • 2

    Rub turkey breast with olive oil, dried oregano, garlic powder, salt, and pepper.

  • 3

    Roast the turkey for 25-30 minutes or until the internal temperature reaches 165°F.

  • 4

    While turkey is roasting, steam the broccoli florets and sliced carrots until they are crisp-tender.

  • 5

    In a small bowl, whisk together the Greek yogurt, a squeeze of fresh lemon juice, and finely chopped olives.

  • 6

    Slice the roasted turkey breast into medallions and serve alongside the steamed vegetables with the zesty yogurt sauce on top.