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Turkey and Vegetable Plate Recipe

American · Main course · 45 min total

A colorful and nutritious plate featuring lean turkey breast paired with a medley of roasted vegetables, perfect for a healthy weeknight dinner.

Ingredients

• 1 lb turkey breast cutlets
• 2 tbsp olive oil, divided
• 1 tsp dried thyme
• 1 tsp garlic powder
• Salt and pepper to taste
• 2 cups broccoli florets
• 2 cups baby carrots
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 tbsp balsamic vinegar

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a small bowl, mix 1 tbsp olive oil, thyme, garlic powder, salt, and pepper. Rub mixture over turkey cutlets.
3. In a large bowl, toss broccoli, carrots, bell pepper, and zucchini with remaining 1 tbsp olive oil, salt, and pepper. Spread on baking sheet.
4. Roast vegetables for 15 minutes. Push vegetables to sides of sheet and place turkey cutlets in the center.
5. Return to oven and roast for 12-15 minutes, until turkey is cooked through (165°F internal) and vegetables are tender.
6. Drizzle balsamic vinegar over vegetables and serve immediately.

Tips

• For extra flavor, add a squeeze of lemon juice before serving.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

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