Turkey Tenderloins Sheet Pan Dinner
You don’t need to wait for Thanksgiving to come around to enjoy Turkey! Turkey breasts are always a healthy choice and even better with roasted carrots, mushrooms and green beans. Not only will you feel full and satisfied after eating this meal, but you will also get the benefit of tryptophan which is an essential amino acid that helps the body make proteins and certain brain-signaling chemicals. The human body changes the tryptophan into serotonin which helps to control your mood and sleep. This kinda brings new meaning to having a relaxing meal!
Here is what you will need:
- 2 Turkey Tenderloin Breasts
- 2 packages of fresh tricolor mini carrots
- One package of fresh green beans
- One pint (or more) of whole baby bella button mushrooms, cutting each in half
- Olive Oil
- Spray Pam Olive Oil
- 2 tablespoons of Herbs de Provence by Frontier
- 1 tablespoon of garlic and herb seasoning by Frontier
Instructions:
- preheat your oven to 325 degrees
- Line a baking sheet with foil
- Add your Turkey tenderloins to the middle of your sheet pan and rub both sides with a little bit of olive oil… just enough to lightly coat so your seasoning will stick.
- Next rub your turkey tenderloins with your Herbs de Provence seasoning by Frontier, on all sides.
- Add all of your veggies to a mixing bowl. Saving calories here, spray the Pam Olive Oil all over the veggies, toss with your hands to make sure they are all lightly coated. Add in your garlic and herb seasoning by Frontier and toss again with your hands.
- Spread your veggies evenly on your sheet pan with your turkey tenderloins and place in the oven for 50 minutes. You will know it is done when you see the juices running out of the turkey. When you take out of the oven, cover with foil and let rest for 10 minutes.
I typically slice myself 4 pieces of the turkey breast and go heavy on the mixed vegetables of green beans, carrots and mushrooms. Suggestion…if I have a red onion on hand, I will cut the onion into 4 thick slices and place onto my sheet pan and will baste both sides with a bit of olive oil and season heavily with my garlic and herb seasoning. The red onion gets super sweet and wonderful mixed in with the vegetables.