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Rotisserie Turkey Tenderloin with Lemony Veggies

  • 8 Servings
  • 15 mins Prep Time
  • 45 mins Total Time

Ingredients

  • Rotisserie 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 8 g
Saturated fat 7 g 5 %
Trans fat
Cholesterol 35 mg 11.7 %
Sodium 545 mg 23 %
Total Carbohydrates 18 g 6 %
Dietary Fiber 3 g 12 %
Sugars 6 g
Protein 24 g 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!

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