Rotisserie Turkey Tenderloin with Lemony Veggies
- 8 Servings
- 15 mins Prep Time
- 45 mins Total Time
- 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)
|Amount Per Serving|
|Calories from fat|
|% Daily Value*|
|Total fat 8 g|
|Saturated fat 7 g||5 %|
|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%
|*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 1Preheat oven to 400°F.
Step 2Line a sheet tray with foil, coat lightly with olive oil.
Step 3Toss veggies with olive oil, salt and pepper.
Step 4Place turkey tenderloin in the center of the tray and veggies.
Step 5Bake 30 to 35 minutes or until the turkey is 170°F and the edges of the veggies are lightly browned.
Step 6Squeeze fresh lemon juice on the veggies, add parsley, serve and enjoy!
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