Roasted Turkey Breast with Vegetables

Turkey breast marinated in lemon and thyme, roasted on one tray with zucchini, carrot, broccoli and mushrooms. A high-protein, gluten-free dinner.

Ingredients

• 800 g turkey breast
• 300 g zucchini
• 200 g carrot
• 200 g red bell pepper
• 200 g broccoli
• 150 g onion
• 150 g mushrooms
• 35 g (2 1/2 tbsp) olive oil
• 10 g (2-3 cloves) garlic
• 3 g (1 tbsp) dried thyme
• 3 g (1 tsp) sweet paprika
• 20 g (1 1/2 tbsp) lemon juice
• 9 g (1 1/2 tsp) salt
• 2 g (1/2 tsp) black pepper

Instructions

1. 1

   Crush the garlic and mix with 20 g of the olive oil, the lemon juice, thyme, paprika, 6 g of the salt and half the pepper. Rub it over the turkey breast and let it stand for 20 minutes.

2. 2

   Preheat the oven to 200 °C. Cut the zucchini and carrot into half-moons and the pepper and onion into large pieces; break the broccoli into florets and halve the mushrooms.

3. 3

   Toss the vegetables with the remaining olive oil, salt and pepper, spread them on a large baking tray and set the turkey in the middle.

4. 4

   Roast for 40-45 minutes, stirring the vegetables once halfway, until the turkey reaches 72 °C inside and the vegetables are browned at the edges.

5. 5

   Rest the turkey for 10 minutes, slice and serve hot with the vegetables.

Nutrition

Per serving