Oven turkey with zucchini and tomatoes
Mediterranean Other Easy
Roasted turkey, zucchini and garlic tomatoes : a simple lean tray bake, juicy and fragrant : light, high-protein, ready for the weekly menu Served with quinoa.
Dietary summary — not suitable for vegetarian, vegan · 4 unverified point(s)
- Not suitable forVegetarian, Vegan
- Not verifiedGluten, Lactose, Alcohol, Pork
10 min
Preparation
25 min
Cooking
Ingredients
Garlic
2 clove(s)
Tomatoes
400 g
Olive oil
20 ml
Salt
1 pinch(es)
Pepper
1 pinch(es)
Zucchini
3 piece(s)
Quinoa
200 g
Herbes de Provence
5 g
Turkey
Meat
600 g
Preparation steps
1
Cook the quinoa while the turkey bakes.
2
Preheat the oven to 200 °C.
3
Slice zucchini into rounds. Halve the tomatoes. Mince the garlic.
4
Arrange turkey and vegetables on a tray. Drizzle with olive oil, garlic, herbes de Provence, salt and pepper.
5
Roast 25 min until turkey is cooked through.
6
Rest 3 min, slice and serve with the roasted vegetables.
Per serving
478 kcal
Calories
54 g
Protein
35 g
Carbs
11 g
Fat