A lightened-up recipe for Roasted Turkey Breast (for Two) with Rosemary, garlic and lemon baked over cauliflower rice. Simple, flavorful, Keto and Gluten-free.
Here’s a healthier recipe for Roast Turkey for Two – seasoned with fresh rosemary and lemon and baked on a sheet pan over cauliflower rice. Paleo and gluten-free, make it with boneless, skinless turkey, or bone-in turkey breast. It’s very easy and especially delicious if you can track down Meyer Lemons. Feel free to serve it over very thinly sliced potatoes if you’d rather, instead of the riced cauliflower.
There are times in life when we find ourselves on our own for Thanksgiving. Whether we choose this for our own personal sanity, or because the logistics of making a trip across country is challenging, or because of illness, or loss, we still can still feel and participate in the spirit of the day.
As long as there is breath, there is always a path towards gratitude.
For me personally, this starts by holding my dear ones in my heart, those here, and those no longer. Brian and I over the years have both witnessed our family get smaller. I’m sure you have too. It’s not easy. Our foundations get jostled. Our family dynamics change. But that peaceful, quiet, loving place in our heart remains. My hope is that we all can tap into this state of being within ourselves, no matter what our external environment brings this Thanksgiving. Cheers friends. Love and hugs.
Bake it for 30 minutes at 425F, then lower the heat to 350F and bake until its done, another 30 minutes or so depending on size.
Let it rest 10 minutes, then slice it up and serve!
Healthier, Simple Roasted Turkey Breast seasoned with fragrant Rosemary and Meyer Lemon, then baked over riced cauliflower. A deliciously healthy recipe- paleo & GF!
1 boneless, or skin-on, bone-in turkey breast ( 1 lb)
Preheat oven to 425F
Pat the turkey breast dry and rub all sides with the paste. Place the breast over the riced cauliflower.
Bake for 30 minutes, then give the cauliflower a quick toss and turn heat down to 350F and continue cooking until turkey is cooked through or 165 F in the thickest part of breast. Bone-in breast will take longer, boneless will cook faster.
Let the turkey rest, covered in foil for 10 minutes before cutting.
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