Rotisserie Turkey Tenderloin with Lemony Veggies
- 8 Servings
- 15 mins Prep Time
- 45 mins Total Time
Ingredients
- 1 package Shady Brook Farms® Rotisserie Flavor Turkey Breast Tenderloins
- 2 bell peppers, cut into 1-inch pieces
- 2 large zucchini or summer squash, cut into 1-inch pieces
- 4 cups broccoli florets
- 12 ounces new potatoes, cut in half
- 1 red onion, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 lemon
- Salt and pepper to taste
- 2 tablespoons fresh parsley (optional)
| Serving Size | 4oz |
|---|---|
| Amount Per Serving | |
| Calories | 221 |
| Calories from Fat | |
| % Daily Value* | |
| Total Fat 8g | |
| Saturated Fat 7g | 5% |
| Trans Fat | |
| Cholesterol 35mg | 11.7% |
| Sodium 545mg | 23% |
| Total Carbohydrates 18g | 6% |
| Dietary Fiber 3g | 12% |
| Sugars 6g | |
| Protein 24g | 48% |
|
Vitamin A
4.78%
Vitamin C
88.89%
Calcium
13.64%
Iron
15.71%
|
|
| *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. This is a representation of the nutrition label. The actual nutrition label on the product may vary slightly. | |
-
Step 1
Preheat oven to 400°F. -
Step 2
Line a sheet tray with foil, coat lightly with olive oil. -
Step 3
Toss veggies with olive oil, salt and pepper. -
Step 4
Place turkey tenderloin in the center of the tray and veggies. -
Step 5
Bake 30 to 35 minutes or until the turkey is 170°F and the edges of the veggies are lightly browned. -
Step 6
Squeeze fresh lemon juice on the veggies, add parsley, serve and enjoy!
