Why It’s Kidney & Heart Friendly 💚
✔️ Turkey Tenderloin: Lean, high-quality protein with less fat than dark meat.
✔️ Zucchini & Yellow Squash: Low-potassium vegetables that roast beautifully.
✔️ Red Bell Peppers: Packed with vitamin C and antioxidants, kidney-friendly.
✔️ Fresh Herbs: Rosemary, thyme, and garlic add bold flavor without salt.
✔️ Olive Oil: Heart-healthy fat for roasting.
✔️ No Added Salt: All flavor comes from herbs and spices.
Kidney & Heart-Friendly Herb-Roasted Turkey Tenderloin with Roasted Vegetables
Description
This easy weeknight dinner features tender turkey tenderloin seasoned with fresh herbs and roasted alongside kidney-friendly vegetables like zucchini, yellow squash, and red bell peppers. It's a complete meal on one sheet pan, making cleanup a breeze while keeping sodium, potassium, and phosphorus in check.
Ingredients
For the Turkey:
For the Roasted Vegetables:
Instructions
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1️⃣ Preheat Oven: Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper.
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2️⃣ Prepare Turkey: Pat turkey tenderloins dry with paper towels. In a small bowl, mix together olive oil, minced garlic, rosemary, thyme, smoked paprika, black pepper, and lemon zest. Rub this herb mixture all over the turkey tenderloins, coating evenly.
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3️⃣ Prepare Vegetables: In a large bowl, toss zucchini, yellow squash, bell pepper, and red onion with olive oil, garlic powder, oregano, and black pepper until evenly coated.
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4️⃣ Arrange on Sheet Pan: Place the seasoned turkey tenderloins in the center of the prepared sheet pan. Arrange the seasoned vegetables around the turkey in a single layer.
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5️⃣ Roast: Place the sheet pan in the preheated oven and roast for 25-30 minutes, or until the turkey reaches an internal temperature of 165°F (74°C) and the vegetables are tender and lightly caramelized. Flip vegetables halfway through for even roasting.
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6️⃣ Rest & Serve: Remove from oven and let the turkey rest for 5 minutes before slicing. Slice turkey into medallions and serve alongside the roasted vegetables. Garnish with fresh parsley if desired.
Nutrition Facts
- Amount Per Serving
- Calories 290kcal
- % Daily Value *
- Total Fat 10g16%
- Saturated Fat 2g10%
- Trans Fat 0g
- Cholesterol 85mg29%
- Sodium 95mg4%
- Potassium 620mg18%
- Total Carbohydrate 12g4%
- Dietary Fiber 3g12%
- Sugars 6g
- Protein 38g76%
- Phosphorus 310 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Tips & Variations:
- Check Temperature: Use a meat thermometer to ensure turkey reaches 165°F internally for food safety.
- Veggie Swaps: You can substitute green beans, asparagus, or cauliflower florets for the squash.
- Make it Spicy: Add a pinch of red pepper flakes to the herb rub for a kick.
- Meal Prep: Slice leftover turkey and store with vegetables in airtight containers for up to 3 days. Great for lunch bowls!
- Serving Suggestion: Pair with a small portion of quinoa or wild rice if desired.
