🍲 Kilo Verme Destek · Anne

Baked Lemon-Thyme Turkey with Seasonal Vegetables — A Light, Balanced Main for Breastfeeding Mothers

Lean turkey breast, baked with lemon and thyme, comes together with roasted carrot, pumpkin, red pepper and red onion to offer breastfeeding mothers a light yet satisfying main course. It brings high-quality protein, fiber and the natural sweetness of seasonal vegetables together on one balanced plate, and can help you feel full without feeling heavy. It is ready in about 45 minutes and cooks with simple ingredients.

Ingredients

• • 300 g Turkey breast (fillet)
• • 2 pieces Carrot (medium, thickly sliced)
• • 200 g Pumpkin (cubed)
• • 1 piece Red pointed pepper (in strips)
• • 1 piece Red onion (sliced)
• • 1.5 tablespoons Olive oil
• • 1 lemon Lemon juice
• • 1 teaspoon Dried thyme
• • 1 pinch Black pepper
• • 1 pinch Salt (a little)

Directions

1. 1

   Preheat the oven to 200°C and line a baking tray with parchment paper.

2. 2

   Rinse and pat the turkey breast dry; slice any thick pieces to about two-finger thickness. Toss with the lemon juice, half a tablespoon of olive oil, the thyme and a pinch of black pepper, and let it rest for 10 minutes.

3. 3

   Cut the carrot, pumpkin, pointed pepper and red onion into large pieces; toss lightly with the remaining olive oil and a pinch of salt.

4. 4

   Spread the vegetables in a single layer on the tray and pre-roast at 200°C for 10 minutes.

5. 5

   Nestle the turkey pieces among the vegetables and roast for another 20-25 minutes, until the turkey is cooked through (no longer pink in the center) and the vegetables are tender.

6. 6

   Take it out of the oven and let it rest for a few minutes; sprinkle with fresh thyme if you like and serve warm.

⚕️ This recipe is for general informational purposes. The right time to introduce new foods and the risk of allergies vary from baby to baby — consult your pediatrician.