This recipe is on plan for the Klar Health program. The Klar team is on a mission to help people make a positive impact on their own health and the health of their community. If you are ready to get started on your own health journey or you have any questions please fill out the health assessment on our home page!
2 lbs Boneless, Skinless Turkey Breasts
1 Teaspoon Salt, Divided
1/2 Teaspoon Ground Black Pepper
3 Cups Kabocha Squash, Skin on, Seeded, and Chopped
8 Teaspoon Olive Oil
Season the turkey breast with 1/2 teaspoon of salt and 1/2 teaspoon of ground pepper. Roast on an 18x13 inch sheet pan in an oven at 375 degrees for about 40 minutes to an internal temperature of 165°F. Remove the turkey breast from the oven, wrap in foil and keep warm. While the turkey is cooking, prepare the vegetables. Toss the kohlrabi with a 1/4 teaspoon of salt and 4 teaspoons of olive oil. Separately, toss the squash with a 1/4 teaspoon of salt and 4 teaspoons of olive oil. 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. When veggies are tender, remove from oven, and place the kohlrabi into a serving bowl and keep warm. Mash the kabocha squash with a potato masher on the sheet pan. Carve the turkey breast into 12 1/2 inch slices. Divide the kohlrabi and mashed kabocha squash into 4 equal-sized portions, and place each one on a separate place. Top each portion with 3-5 slices of turkey about 7 ounces cooked white meat turkey, and serve. Enjoy.
Turkey is an excellent source of protein, rich in vitamins, minerals and even low in fat.