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Turkey breast with herb-roasted vegetables
As the holiday season starts, our kitchens come alive with delightful aromas of festive feasts. But after bariatric surgery, this time of the year can also be challenging. We’re here to back you up. With this turkey breast with herb-roasted vegetables, you can still have a traditional Christmas dish. Except it’s much healthier and fully tailored to your needs. So, let’s make this culinary masterpiece and make it a Christmas to remember!
What you need for Turkey Breast with Herb-Roasted Vegetables
For 2 servings
- Turkey filets (200 grams total)
- 100 grams chestnut mushrooms
- 1 onion in pieces
- ½ carrot
- 100 grams pumpkin in cubes
- 1 clove of garlic
- rosemary, thyme, sage to taste
- salt and pepper to taste
- olive oil
- optional to serve with light gravy made from chicken broth
What else you'll need
- knife
- cutting board
- oven tray
- frying pan
How to make the recipe
- Heat the oven at 180 degrees.
- Cut all the vegetables into small pieces and place them on an oven tray. Finely chop the garlic and divide over the tray. Drizzle olive oil on top and add rosemary, thyme, and sage to taste. Mix well.
- Place the tray in the oven for 30 minutes. Mix the veggies well halfway through.
- While the vegetables are in the oven, dice the turkey breast and season with salt and pepper.
- Fry the turkey breast in a frying pan with a little olive oil for 10 minutes just until tender.
- Add the turkey to the oven tray with veggies and bake in the oven for the last 5 minutes.
- If you like, make a little gravy with chicken broth. And enjoy your delicious, healthy Christmas dish!
Tip from our dietician Solenne
Having Christmas dinner? Keep your portion extra small to leave room for a small starter or dessert. Remember to eat slowly and keep food and drinks separate.
