- Preheat a non-stick skillet over medium heat and add 10 grams of extra virgin olive oil.
- Season the turkey breast with 1 gram of rosemary and 5 grams of crushed garlic.
- Sear the turkey for 3-4 minutes on each side until golden and fully cooked.
- Meanwhile, peel and dice the 100 grams carrot and sauté in a separate pan until tender, about 5-7 minutes.
- Add 50 grams blueberries to the carrots in the final minute and stir gently to form a light glaze.
- Plate the turkey and drizzle the warm carrot-blueberry mixture over it.
Summary
This dish is a balanced, adult-friendly lunch combining lean protein, vegetables, and fruit for a sophisticated flavor profile.
Storing Options
Store any leftovers in an airtight container in the refrigerator for up to 2 days; reheat gently to preserve flavor.
Potential Allergies
Contains turkey and garlic; those with allergies to these ingredients should exercise caution.
Side Effects
Excessive garlic may cause mild digestive discomfort in sensitive individuals.