Sheet Pan Roasted Turkey Dinner

Yield: 4 servings

Per Serving: 1 leanest, 2 healthy fats, 3 green, 2 condiments

Total Time: 90 minutes

Prep Time: 25 minutes

Ingredients

• 2 lbs. boneless, skinless turkey breast

• 1 tsp salt, divided

• ½ tsp ground black pepper

• 3 cups kabocha squash, skin on, seeded, and chopped

• 3 cups kohlrabi, peeled and chopped

• 8 tsp olive oil

Directions

1. Season the turkey breast with ½ teaspoon of salt and ½ teaspoon of ground pepper.

2. Roast on an 18x13-inch sheet pan in an oven at 375°F for about 40 minutes to an internal temperature of 165°F. Remove the turkey breast from the oven, wrap in foil and keep warm.

3. While the turkey is cooking, prepare the vegetables. Toss the kohlrabi with a ¼ teaspoon of salt and 4 teaspoons of olive oil. Separately, toss the squash with a ¼ teaspoon of salt and 4 teaspoons of olive oil.

4. Place both veggies in separate areas of the same sheet pan used to cook the turkey and roast for about 25 minutes at 375°F until tender.

5. When veggies are tender, remove from oven, and place the kohlrabi into a serving bowl and keep warm.

6. Mash the kabocha squash with a potato masher on the sheet pan.

7. Carve the turkey breast into 12, (½-inch) slices.

8. Divide the kohlrabi and mashed kabocha squash into 4 equal-sized portions, and place each one on a separate plate. Top each portion with 3 slices of turkey (about 7 ounces cooked white meat turkey), and serve.

Nutrition Facts Per Serving: 390 calories, 57g protein, 15g carbohydrate, 11g fat