NUTRITION

SERVINGS

INGREDIENTS

5 oz turkey breast

1 tbsp olive oil

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp fresh rosemary

1 tsp fresh thyme

1 cup carrots

1 cup cauliflower florets

0.25 cup chicken bone broth

1 tsp arrowroot powder

1 tsp ghee

PREPARATION

• 1

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

• 2

  Toss the sliced carrots and cauliflower florets with 0.5 tbsp of olive oil and half of the sea salt and black pepper.

• 3

  Rub the turkey breast with the remaining 0.5 tbsp of olive oil, rosemary, thyme, and the rest of the salt and pepper.

• 4

  Place the turkey breast in the center of the baking sheet surrounded by the vegetables and roast for 25-30 minutes until the internal temperature reaches 165°F.

• 5

  Transfer the turkey to a cutting board and let it rest for 5 minutes before slicing into medallions.

• 6

  While the turkey rests, whisk the chicken bone broth and arrowroot powder in a small saucepan over medium heat until it begins to simmer.

• 7

  Stir in the ghee and continue whisking until the gravy thickens and becomes glossy.

• 8

  Plate the sliced turkey with the roasted vegetables and drizzle the warm pan gravy over the top.