1. Preheat a skillet over medium heat.
2. Dice the carrot into small cubes and slice the zucchini into half-moons; thinly slice the turkey breast into strips.
3. Heat the olive oil in the skillet, then add the garlic and fresh rosemary, sautéing for about 1 minute until aromatic.
4. Add the turkey strips and cook for 3-4 minutes on each side until lightly browned.
5. Add the diced carrot and zucchini, and cook for an additional 5-6 minutes until the vegetables are tender yet crisp.
6. Season with salt and pepper to taste, then plate and serve immediately for a warm, nutritious lunch.

Summary

This adult-friendly dish offers a balanced mix of lean protein and fresh vegetables with a hint of aromatic herbs, perfect for a healthy lunch.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently to preserve texture.

Allergies & Side Effects

This recipe does not contain major allergens, but individuals sensitive to garlic or rosemary should consider substitutes. No significant side effects are expected when consumed in moderation.