Baked Turkey Breast with Roasted Root Vegetables and Brown Rice
Tender baked turkey breast seasoned with herbs, served with roasted carrots and parsnips, and a portion of fluffy brown rice
Baked Turkey Breast with Roasted Root Vegetables and Brown Rice is a dinner recipe ready in about 55 minutes. Each serving has approximately 472 kcal, 34g protein, 45g carbs, 15g fat. It fits a high-protein diet.
Preheat oven to 200°C (400°F).
Rinse brown rice and cook in 150ml water for about 35-40 minutes until tender.
Cut carrots and parsnips into 2cm chunks.
Toss vegetables with 5ml olive oil, salt, pepper, minced garlic, rosemary, and thyme.
Spread vegetables on a baking sheet and roast for 20 minutes.
Season turkey breast with salt, pepper, and remaining herbs.
Brush turkey with 5ml olive oil and place on the baking sheet with vegetables.
Bake for 18-20 minutes until turkey reaches internal temperature of 75°C.
Rest turkey for 3 minutes before serving.
Slice turkey and serve with roasted vegetables and brown rice.