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Rolled turkey breast stuffed with vegetables and cheese slices beautifully for family dinners. This high protein mediterranean dish is lean, healthy, and suits calorie deficit and 1500 calorie plans.
Preheat the oven to 375°F (190°C) and line a baking dish with parchment paper.
Butterfly the turkey breast, then place it between two pieces of plastic wrap and pound to an even 1/2-inch thickness using a meat mallet for easy rolling.
Season the turkey on both sides with salt, black pepper, dried oregano, and garlic powder. Arrange cheese slices evenly over the surface.
Slice zucchini, red bell pepper, and carrot into thin strips. Lightly sauté the vegetables with 1 tbsp olive oil over medium heat for 3–4 minutes until just tender. Let cool.
Spread baby spinach and sautéed vegetables evenly over the turkey, then carefully roll up tightly from the short end. Secure with kitchen twine or toothpicks.
Brush the roll with remaining olive oil and place seam-side down in the prepared baking dish. Bake for 40–45 minutes, basting with pan juices halfway through for extra moisture.
Check internal temperature at the center—it should reach 165°F. Let rest 10 minutes, then slice and garnish with fresh parsley before serving.
