Turkey Apollo Protein Bomb

Main Ingredient: Turkey

Ingredients:

1. 2 lbs of turkey breast
2. Olive oil – 1 tablespoon
3. Fresh rosemary – 2 sprigs
4. Fresh thyme – 2 sprigs
5. Garlic cloves – 3, minced
6. Lemon juice – from 1 lemon
7. Salt – to taste
8. Pepper – to taste
9. Spinach – 2 cups
10. Greek yogurt – 1 cup
11. Crushed almonds – 1/4 cup

Cooking instructions:

1. Preheat your oven to 375°F (190°C).
2. Rub the turkey breast with olive oil, minced garlic, rosemary, thyme, lemon juice, salt, and pepper. Make sure the turkey is thoroughly coated with the herb mixture.
3. Place the turkey breast onto a baking tray and cook in the oven for 60–70 minutes or until the turkey is cooked through.
4. While turkey is cooking, lightly sauté spinach in a pan with garlic.
5. Once cooked, allow the turkey to rest for about 10 minutes.
6. Slice the turkey breast into thin slices. Serve on top of the sautéed spinach, add a dollop of Greek yogurt and sprinkle with crushed almonds.

One serving of Turkey Apollo Protein Bomb provides:

• Calories: 495
• Protein: 68 grams
• Fat: 21 grams
• Carbs: 12 grams

Plating:

When plating the Turkey Apollo Protein Bomb, start with a vibrant bed of spinach on a minimalist white round plate. Position thinly-sliced turkey breast atop the spinach to form a slight mound. The Greek yogurt should be spooned on one side of the turkey mound, still visible to the eye but not taking center stage. Finish the plate with a sprinkle of crushed almonds over the turkey slices for texture and a visual lift. The dish should look appealing but not overly complex, highlighting the simplicity and freshness of the ingredients. The final touch could be an artful drizzle of olive oil and a small sprig of rosemary for a dash of color and understated elegance.