Name: Turkey roast with root vegetables and orzo
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 1 serving
Ingredients: 5 oz turkey breast, patted dry; 1/2 medium russet potato, cut into 1-inch chunks; 1 1/2 medium carrots, peeled and sliced into half-moons; 1 tsp olive oil; 1/4 tsp dried parsley; 1/2 tsp salt; 1/2 tsp black pepper; 1/4 cup orzo; 3/4 cup chicken broth

Nutrition

Per serving

525 calories

Protein: 46g; 36% of calories
Carbs: 66g; 51% of calories
Fat: 8g; 13% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 45 min

Preheat the oven to 400°F. Place the turkey breast, potatoes, and carrots on a half-sheet pan. Drizzle with the olive oil and season with the dried parsley, half the salt, and half the pepper. Toss the vegetables to coat and arrange the turkey in the center.
Roast the turkey and vegetables for 40 to 45 minutes until the turkey is cooked through and the vegetables are tender. Done when opaque in the center, 165°F.
While the turkey roasts, bring the chicken broth to a boil in a small saucepan. Add the orzo, remaining salt, and remaining pepper. Reduce heat and simmer, uncovered, for 10 minutes or until the liquid is absorbed and orzo is tender. Cover and keep warm.
When the turkey reaches its safe temperature, remove the pan from the oven. Let the turkey rest for 5 minutes before slicing. Serve the sliced turkey and roasted vegetables over the savory orzo.

Nutrition

Ingredients

Instructions

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