Dinner recipe · from the recipe book
Cumin-Coriander Turkey Breast with Roasted Roots
Juicy spice-rubbed turkey breast roasts on one pan with caramelized carrots, potatoes and sweet potatoes, finished with a cool lemony yogurt-herb sauce.

- Sheet pan
- 1 hr 5 min · 25 min hands-on
- Serves 4
- Gluten-free
- 31–45 g carbs
- Protein 30 g+
- Fiber 6 g+
- Sat fat 4 g or less
- 500 calories or less
Ingredients
- 1½ lb680 gTurkey breast, boneless skinlesscut into 4 even pieces
- 2½ small400 gRed potatoescut into 1-inch chunks
- 2½ medium300 gSweet potatoespeeled and cut into 1-inch chunks
- 4 medium250 gCarrotscut into 1-inch pieces
- 1 medium110 gRed onioncut into wedges
- 2 tbsp30 gOlive oil
- 1 tbsp6 gGround cumin
- 2¾ tsp5 gGround coriander
- 3 cloves9 gGarlicminced
- ¾ tsp2 gPaprika (sweet or smoked)
- ¾ tsp5 gSalt
- ½ tsp1 gBlack pepper
- 1 container (6 oz)170 gPlain Greek yogurt, nonfat
- ½ lemon, juiced24 gLemon juice
- ⅔ cup chopped10 gFresh cilantrochopped
Steps
- Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment.
- In a small bowl, mix the cumin, coriander, paprika, salt and black pepper to make the spice blend.
- On the sheet pan, toss the red potatoes, sweet potato, carrot and red onion with half the olive oil and half the spice blend; spread in one layer and roast 20 minutes.
- Meanwhile, rub the turkey breast with the garlic, the remaining olive oil and the remaining spice blend.
- Stir the vegetables, push them to the edges, and set the turkey in the center of the pan.
- Roast 20 to 25 minutes, until the vegetables are tender and browned and the turkey reaches 165°F (74°C) in the thickest part; rest the turkey 5 minutes.
- While the turkey rests, stir together the Greek yogurt, lemon juice and half the cilantro for the sauce.
- Slice the turkey, serve with the roasted vegetables, spoon the yogurt sauce over, and scatter the remaining cilantro on top.
Contains: Milk.
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Saved in the Every Helping recipe book on October 24, 2026.
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