Tarragon-and-Parsley Turkey Breast
Lemon Rice and Roasted Asparagus
Ingredients
- 5 lb frozen boneless turkey breast, thawed
- ¼ cup whole grain Dijon mustard
- 2 Tbsp chopped fresh parsley
- 2 tsp dried tarragon
- ½ tsp salt
- ½ tsp pepper
- 1 onion, thinly sliced
- 1 cup water
Instructions
- Rub turkey with mustard; sprinkle with parsley, tarragon, salt, and pepper. Place onion in a 4- to 6-quart slow cooker. Pour water over onion. Place turkey over onion.
- Cover and cook on LOW 8 hours. Slice and serve remaining turkey over rice.
Side Dish Ingredients
- 3 (3.5-oz) pouches boil in bag brown rice
- ½ tsp lemon zest
- 1 Tbsp lemon juice
- ½ tsp salt, divided
- ½ tsp pepper, divided
- 1 lb asparagus, trimmed
- 1 Tbsp olive oil
Side Dish Instructions
- Preheat oven to 400°F. Cook rice according to package directions; stir in lemon zest, lemon juice, and ¼ tsp each salt and pepper.
- Toss together asparagus, oil, and ¼ tsp each salt and pepper on a rimmed baking sheet; spread in a single layer. Bake 10 minutes or until crisp tender.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
457
|
205
|
662
|
| Fat (g) | 6 | 4 | 10 |
| Sat. Fat (g) | 2 | 0 | 2 |
| Protein (g) | 90 | 5 | 95 |
| Carb (g) | 2 | 39 | 41 |
| Fiber (g) | 0 | 3 | 3 |
| Sodium (mg) | 740 | 195 | 935 |
| T. Sugs (g) | 1 | 1 | 2 |
| A. Sugs (g) | 0 | 0 | 0 |
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