Low-Carb Turkey and Vegetable Plate

Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.

Season the turkey breast with half of the garlic powder, dried oregano, salt, and black pepper. Rub with half of the olive oil (0.5 tbsp).

Place the turkey breast and the broccoli florets onto the prepared baking sheet. Toss the broccoli with a tiny splash of water and a pinch of salt.

Bake in the preheated oven for 20 to 25 minutes, or until the turkey reaches an internal temperature of 74°C (165°F) and the broccoli is tender-crisp with slightly charred edges.

While the turkey is baking, heat a small non-stick skillet over medium heat with the remaining 0.5 tbsp of olive oil.

Add the sliced zucchini to the skillet along with the remaining garlic powder, salt, and black pepper. Sauté for 5 to 7 minutes until tender and lightly browned.

Remove the turkey from the oven, let it rest for 3 minutes, then slice. Arrange the sliced turkey, roasted broccoli, and sautéed zucchini together on a plate and serve warm.