Sheet Pan Turkey Dinner with Spring Veggies and Herbs

Nutritional Information

Per serving

Calories:

939

Protein:

70g

Fat:

10g

Carbohydrates:

144g

Sodium:

161mg

Credit
Turkey Farmers of Canada

Ingredients

2 lbs turkey breast, sliced into 1-inch steaks
16 asparagus
10 baby potatoes, halved
1 cup cherry tomatoes
12 baby carrots
2 cloves garlic, minced
1/2 medium lemon, thinly sliced
2 tbsp olive oil
6 branches thyme
Salt and pepper to taste
1 tsp paprika
1 tbsp Italian seasoning

TIP: To make sure all your veggies and meat cook through, make sure not to crowd the pan and leave room between the meat and vegetables. Also, make sure to use smaller sized or baby vegetables to ensure they will cook through at the same time the meat does. If you only have larger vegetables on hand, chop them into ½ inch pieces.

Directions

Prepare the vegetables; wash and remove woody stems from the asparagus, scrub the potatoes and halve, wash the tomatoes and peel the carrots.
Slice lemon into thin slices.
Place the turkey and vegetables on a baking sheet.
Season with olive oil, garlic, paprika and Italian seasoning.
Season with salt and pepper to taste.
Top turkey with lemon slices.
Bake at 350 for 25 – 30 minutes or until an instant thermometer inserted into the thickest part of the meat reads 170°F (77°C).
Serve immediately.