Roasted Lemon and Oregano Turkey Breast


It’s been awhile since I’ve updated you guys on my fitness life.  I did briefly mention I started working again and I love it!  I thoroughly enjoy coaching and am grateful for the this job opportunity.  I’m so glad I decided to get my personal trainer certification.  And my job works with having two children and our family schedule, major major plus.  It feels so great to be doing something for me!  Yes I feel like I’m everywhere all the time, in ‘soccer mom’ mode, and I only have one child in school and half day at that.  But now that this new life is routine I’ve come to embrace being busy.  Life is full and beautiful!

So now that my days are set up to have small blocks of time moving from one thing to the next I’ve found a new flow for my fitness routines.  I still workout 5-6 days a week including lots of strength training and HIIT.  Along with my own workouts I take a few classes with my new place of employment.  I feel strong and overall I’m very happy with what I’m doing.  It took me a bit to find the balance that works for my body but I think I’m just about there.  This means it’s time to revisit the next logical step.. my nutrition.

For whatever reason nutrition is the hardest part for me to figure out.  I have plenty of knowledge and put it to use, but I know it’s the final part that’s holding me back ever so slightly with my gains and leans.  So I decided to bite the bullet and try something new.  I’m counting my macros.  I’d be lying if I didn’t say I was overwhelmed when figuring out how to dive into this.  I did lots of reading to figure out how to make it work for me.  I’m still in the early stages but I wanted to mention it as once again my meals will be changing style.  So far I have recognized a few patterns with my diet which are being improved, and I’m slowly moving in the right direction.  I have a post brewing in my head to share a bit more about my thoughts on counting macros but I’m going to wait a bit before doing so.  I’d like to gain a bit more personal perspective first.  Life is a constant course of growth and change!


Anyway here is a quick recipe I thew together which fit perfectly into my macros.  Roasted turkey breast seasoned with lemon and oregano.  I’m already starting to think about Thanksgiving and as I was looking through the meat selection at Whole Foods the local turkey breasts caught my eye.  I’m typically a dark meat gal but this season I’m trying something new!

Roasted Lemon and Oregano Turkey Breast

Roasted Lemon and Oregano Turkey Breast

Roasted turkey breast seasoned with lemon and oregano..


  • 2 1/2 lb turkey split breast (bone in)
  • 1 cup chicken broth
  • 1/4 cup dry white wine
  • 1 lemon
  • 1 teaspoon dried oregano
  • 1/4 teaspoon garlic powder
  • s&p


  1. Preheat oven to 350.
  2. Season the turkey breast, all sides, with s&p.
  3. Place the turkey breast, skin side up, in a 9x9 pyrex dish. Pour the chicken stock and wine over the breast. Halve the lemon and squeeze each side over the turkey breast. Place the squeezed lemons in the pyrex dish.
  4. Sprinkle the dried oregano and garlic powder over the turkey breast.
  5. Bake 55 minutes.. After 30 minutes spoon broth liquid over turkey breast every 5-10 minutes.
  6. Allow turkey to rest before slicing and serving. (Discard lemons but reserve cooking liquid to make a gravy - see below.)


To make gravy place liquid in a small saucepan. Pour a bit of the liquid in a bowl and dissolve 1 teaspoon arrowroot powder in it. Heat up saucepan over medium low heat and add the dissolved arrowroot powder. Whisk constantly until thickened.

I served mine with asparagus, broccoli, and turnip greens.


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