Pan-Seared Turkey Breast with Roasted Root Vegetables and Quinoa
Juicy pan-seared turkey breast with a garlic herb crust, served alongside roasted carrots and parsnips with fluffy quinoa
Pan-Seared Turkey Breast with Roasted Root Vegetables and Quinoa is a dinner recipe ready in about 45 minutes. Each serving has approximately 765 kcal, 58g protein, 88g carbs, 22g fat. It fits a high-protein diet.
Preheat oven to 400°F (200°C)
Rinse quinoa under cold water, then cook in vegetable broth for 15 minutes until fluffy
Cut carrots and parsnips into 1-inch pieces, toss with 1 tbsp olive oil, salt, and pepper
Spread vegetables on baking sheet and roast for 20 minutes
Pat turkey breast dry, season with salt and pepper
Heat 2 tbsp olive oil in a large skillet over medium-high heat
Mince garlic and chop fresh thyme
Sear turkey breast for 4-5 minutes per side until golden brown
Add garlic and thyme to skillet, cook for 1 minute until fragrant
Transfer skillet to oven and bake turkey for 8-10 minutes until cooked through (165°F internal temp)
Squeeze lemon juice over turkey before serving
Divide quinoa among plates, top with turkey breast and roasted vegetables