Grilled Turkey Breast with Farro and Roasted Vegetables
Tender grilled turkey breast seasoned with herbs, served with nutty farro grain and a colorful medley of roasted zucchini, carrots, and bell peppers
Grilled Turkey Breast with Farro and Roasted Vegetables is a lunch recipe ready in about 50 minutes. Each serving has approximately 768 kcal, 60g protein, 81g carbs, 27g fat. It fits a high-protein diet.
Cook farro according to package directions (typically 30 minutes). Drain and set aside.
Pound turkey breast to even thickness, about 3/4 inch.
Mix minced garlic, chopped rosemary, lemon juice, salt, and pepper. Rub onto turkey breast.
Cut zucchini, carrot, and bell pepper into 1-inch pieces.
Toss vegetables with 10 ml olive oil, salt, and pepper.
Preheat grill or grill pan to medium-high heat.
Grill turkey breast 6-7 minutes per side until cooked through (165°F internal temperature).
Spread vegetables on a baking sheet, roast at 400°F for 20 minutes until tender and lightly caramelized.
Let turkey rest 5 minutes, then slice. Serve with farro and roasted vegetables.
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