- 2 turkey breast fillets (8 oz each) - Salt and freshly ground black pepper - 2 tablespoons olive oil - 1 tablespoon fresh thyme, chopped - 1 tablespoon fresh rosemary, chopped - 1 tablespoon Dijon mustard (paleo-friendly) - 2 cloves garlic, minced - 1 lemon, zested and juiced - Assorted vegetables (carrots, zucchini, bell peppers), cut into chunks

Preheat the oven to 375°F (190°C). Season the turkey breast fillets with salt and pepper. In a small bowl, mix together olive oil, thyme, rosemary, Dijon mustard, minced garlic, lemon zest, and juice. Rub the herb mixture generously over the turkey breasts. Arrange the turkey breasts on a baking sheet lined with parchment paper. Scatter the assorted vegetables around the turkey on the baking sheet. Roast in the preheated oven for about 40–45 minutes or until the turkey is cooked through and vegetables are tender. Let the turkey rest for a few minutes before slicing.