Ingredients
Scale
- 1 lb roasted seasonal vegetables (butternut squash, Brussels sprouts, carrots)
- 1 lb lean turkey or chicken breast, sliced
- 2 tablespoons olive oil
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh herbs for garnish
Instructions
- Preheat oven to 400°F (200°C). Toss vegetables with 1 tablespoon olive oil, rosemary, thyme, salt, and pepper. Roast for 25-30 minutes until tender and caramelized.
- Meanwhile, heat remaining olive oil in a skillet over medium heat. Cook turkey or chicken slices until fully cooked and slightly browned.
- Arrange the roasted vegetables on serving plates, top with cooked poultry, and garnish with fresh herbs.
Notes
- You can swap seasonal vegetables based on availability.
- Adjust herbs and spices to taste for different flavor profiles.
- This dish pairs well with brown rice or quinoa for added fiber.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Roasting, Sautéing
- Cuisine: American
- Diet: Healthy, Gluten-Free, Low-Carb
Nutrition
- Serving Size: 1 plate
- Calories: 350 Kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 9g
- Protein: 30g
- Cholesterol: 75mg