American · Dinner
Classic Roast Turkey (GLP-1)
Roast turkey breast rubbed with herbs, garlic, and olive oil, then oven-roasted until juicy and browned. Served with roasted Brussels sprouts and cannellini beans for fibre. Bright with lemon, thyme, and black pepper, the plate stays protein-forward and light for easy digestion.
$5
15 minsPrep
35 minsCook
50 minsTotal
EasyLevel
Nutrition per serving
410Calories
42.1gProtein
11.9gFat
26.4gCarbs
3.4gSugar
9.3gFiber
1226mgSodium
84mgChol
1.8gSat Fat
778mgPotassium
87mgCalcium
1.8mgIron
0.4mcgVitamin B12
58mgVitamin C
protein-rich
low-carb
high-fiber
gluten-free
egg-free
low-calorie
glp-1
Instructions
1
Prep
Heat the oven to 425F and pat the turkey dry, then rub with half the oil, minced garlic, thyme, salt, and pepper.
2
Roast
Roast the turkey at 425F for 22 to 25 minutes until juices run clear and the internal temperature reads 165F at the thickest point.
3
Toss
Toss the halved Brussels sprouts and drained cannellini beans in the remaining olive oil on a lined tray until evenly glossy.
4
Roast
Roast the sprouts and beans at 425F for 18 to 20 minutes until the sprout edges are browned and crisp and the bean skins firm.
5
Plate
Rest the turkey 10 minutes, then slice against the grain over the sprouts and beans and squeeze lemon juice over everything.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g turkey breast, boneless skinless
- 4 tsp4 tsp olive oil
- 4 cloves4 cloves garlic
- 2 tsp2 tsp fresh thyme leaves
- 7 oz200g Brussels sprouts, halved
- 8.8 oz250g canned cannellini beans
- 11 lemon, juiced
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
