There's no easier, healthy meal on a week night than simple meat, veggies, and potatoes. Best of all, the leftovers make a great lunch!
30 oz Marinated Turkey Breast Tenderloin
1 pound red potatoes
1 pound asparagus
1 tablespoon olive oil
Cook the turkey breast tenderloin according to package instructions.
Dice the potatoes into 1/2 inch cubes.
Cut the asparagus into thirds and discard the ends.
Toss the vegetables in the oil, spread them on a sheet pan, and cook them for about 25 minutes at the same temperature as the tenderloin.