Delicious!
1. Preheat oven to 400F. Place turkey breast in roasting pan (rounded side up) and surround with vegetables. Drizzle 1Tbsp olive oil over the vegetables and rub turkey skin with remaining oil.
2. Squeeze the lemon juice over the vegetables and turkey, and season everything with salt and pepper. Spread herbs evenly over the turkey skin.
3. Roast, uncovered, for 1? to 2 hours (or until an instant-read thermometer measures 165F in the thickest part of the breast). Toss the vegetables once halfway through cooking.
4. Transfer the breast to a cutting board, cover loosely with foil, and let rest for 20 to 30 minutes. Slice thinly and serve with roasted vegetables.
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Serving Size: 1 Serving (114g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 57 | ||
Calories from Fat: 13 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.5g | 2 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 40.7mg | 1 % | |
Potassium 275.6mg | 7 % | |
Total Carbohydrate 11.5g | 3 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 8.2g | ||
Protein 1.3g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 57
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