Herb-Roasted Turkey Breast with Vegetables

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

Herb-Roasted Turkey Breast with Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Turkey Breast with Vegetables

Succulent turkey breast roasted to perfection with aromatic rosemary and thyme, served alongside a medley of caramelized Brussels sprouts and tender carrots.

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NUTRITION

387kcal
Protein
44.5g
Fat
16.4g
Carbs
16.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Turkey breast

1 cup Brussels sprouts

0.5 cup Carrots

1 tbsp Extra virgin olive oil

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh rosemary

1 tsp Fresh thyme

1 clove Garlic

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PREPARATION

  • 1

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

  • 2

    Trim the Brussels sprouts and cut them in half, then peel and slice the carrots into half-inch rounds.

  • 3

    In a large bowl, toss the turkey breast, Brussels sprouts, and carrots with the olive oil, minced garlic, rosemary, thyme, salt, and pepper until evenly coated.

  • 4

    Spread the turkey and vegetables in a single layer on the prepared baking sheet, ensuring they are not overcrowded to allow for even browning.

  • 5

    Roast for 20-25 minutes, or until the turkey reaches an internal temperature of 165°F and the vegetables are tender and golden.

  • 6

    Remove from the oven and let the turkey rest for 5 minutes before slicing to keep it juicy.

Herb-Roasted Turkey Breast with Vegetables

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

Herb-Roasted Turkey Breast with Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Turkey Breast with Vegetables

Succulent turkey breast roasted to perfection with aromatic rosemary and thyme, served alongside a medley of caramelized Brussels sprouts and tender carrots.

NUTRITION

387kcal
Protein
44.5g
Fat
16.4g
Carbs
16.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Turkey breast

1 cup Brussels sprouts

0.5 cup Carrots

1 tbsp Extra virgin olive oil

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh rosemary

1 tsp Fresh thyme

1 clove Garlic

PREPARATION

  • 1

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

  • 2

    Trim the Brussels sprouts and cut them in half, then peel and slice the carrots into half-inch rounds.

  • 3

    In a large bowl, toss the turkey breast, Brussels sprouts, and carrots with the olive oil, minced garlic, rosemary, thyme, salt, and pepper until evenly coated.

  • 4

    Spread the turkey and vegetables in a single layer on the prepared baking sheet, ensuring they are not overcrowded to allow for even browning.

  • 5

    Roast for 20-25 minutes, or until the turkey reaches an internal temperature of 165°F and the vegetables are tender and golden.

  • 6

    Remove from the oven and let the turkey rest for 5 minutes before slicing to keep it juicy.