Winter E-Book - Flipbook - Page 33
roasted turkey breast with cranberry chutney
ENJOY 2 SERVINGS
(1 serving = 4 oz turkey, ¼ cup chutney, ¼ cup wild rice & squash blend)
Per serving: 350 calories | 9 g fat | 35 g protein | 29 g net carb
Roasted Turkey
5-6 lb turkey breast, bone-in
skinless
2 Tbsp olive oil
4 garlic cloves, minced
1 Tbsp fresh sage, chopped
1 tsp fresh thyme, chopped
1 Tbsp rosemary, chopped
1 tsp dry mustard
1 tsp sea salt
½ tsp black pepper
1. Preheat oven to 325°F.
2. combine olive oil, garlic, herbs, sea salt and black pepper in a small
bowl. Rub mixture into the turkey breast, coating all sides.
3. Transfer to a roasting pan and roast for about 1 ½ hours, or until
an internal the temp reads 165 °F when inserted into the thickest
part of the breast.
4. Remove from oven, cover with foil and allow to rest for 15
minutes before slicing.
did you know?
After eating carb-rich food alone, blood sugar will rise, causing
insulin release to bring blood sugar back down. This leads to a
short-lived "sugar high" before a crash.
Pairing protein, such as turkey, with a carb will help prevent a sharp
rise and fall in blood sugar, in turn boosting mood and energy levels.
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