Only 10 ingredients, 10 minutes, and ONE dish are needed to make the EASIEST back to school recipe: Teriyaki Turkey Tenderloin. Full of lean protein, tons of vegetables, and a flavorful sauce, this recipe is easy, healthy, and delicious!
Today’s recipe is sponsored by our friends at Jennie-O. We LOVE using their turkey to make easy back to school recipes that everyone will love!
You guys. I’ve just taken “Easy Recipes for Yummy Food” to a whole new level – emphasis on the easy. . . and the yummy. 😉
This, my friends, is Teriyaki Turkey Tenderloin.
Think pork tenderloin, but even healthier, because helloooo we’re using an ultra lean (99% fat free), gluten free, turkey breast tenderloin, that’s smothered in a teriyaki marinade and a thin layer of teriyaki glaze, surrounded by a b.u.n.c.h. of yummy veggies.
So we’ve got the yummy part covered.
The easy part comes in because today’s entire recipe only uses 10 ingredients (and that includes the olive oil, salt, and pepper – BOOM 💪) and it’s all made on ONE sheet.
You know I’m a huge fan of one sheet dinners – I mean – who doesn’t, so I’m super super SUPER excited for you guys to make this recipe.
In case you missed it, on Monday I shared all my favorite Back to School Recipes for 2016. Everything from easy healthy make ahead breakfasts, to yummy lunches, easy dinners, and sweet treats to celebrate a hard days work.
This Teriyaki Turkey Tenderloin might just be at the top of my Back to School list.
It fits everything I want in a back to school recipe, and yes, I know, Trevor and I don’t have kids, but I DID nanny for quite a few years, so I know just how crazy busy the school year can get.
Breakfasts – on the go is necessary.
Lunches – they better be done the night before, or you’re buying school lunch. 😉
Dinners – less mess, easy, healthy. Great leftovers is a huge bonus.
This Teriyaki Turkey Tenderloin definitely fits the bill. It’s all made on one sheet, it’s ridiculously easy, and hey! It’s totally healthy, too.
Oh, and guess what?! Some time in the near-ish future, I’m sharing a Teriyaki Turkey Wrap using leftovers (keep an eye out for the recipe), so that’s a double #win if you ask me.
So how do we make this bad boy?
Simply marinate a Jennie-O All Natural Turkey Breast Tenderloin in some teriyaki sauce while you’re at work and the kids are at school.
When you get home, throw it on a 9×13 baking sheet with broccoli, red bell pepper, zucchini, and baby carrots that have been tossed in a little olive oil, salt, and pepper.
Let it all cook low and slow in the oven for an hour.
In the last 10 minutes of cook time, brush the tenderloin with a little Teriyaki Baste and Glaze.
Then. Dinner is served.
I served this over brown rice, and you guys, I’m not kidding, this may be one of the easiest recipes on Show Me the Yummy, but it’s so, so, SO good.
The turkey tenderloin is lean, yet so moist, and just a little bit sweet and sticky from the teriyaki. And the veggies? Oh my gosh. Why have I never roasted veggies low and low before?
SO delicious. The broccoli gets a little char on it, which adds a nice crunch. The carrots are so soft and sweet, and I just love the combination of zucchini and sweet bell pepper.
A well rounded, totally healthy meal, made easy on one sheet.
Serve it up with some instant brown rice, and dinner.is.DONE.
Easy, healthy back to school recipe. . .
What are some of YOUR favorite crazy easy back to school recipes? Show Me the Yummy!
Teriyaki Turkey Tenderloin Recipe
- 1 1/2 pound Jennie-O Turkey Breast Tenderloin
- 1/2 cup Teriyaki Sauce and Marinade*
- 1/2 pound broccoli cubed into 1 inch chunks, about 1 medium crown
- 1/2 pound red bell pepper cubed into 1 inch chunks, about 1 large
- 1/2 pound zucchini cubed into 1 inch chunks, about 1 large
- 1 heaping cup baby carrots
- 2 tablespoons olive oil
- salt and pepper to taste
- 2 tablespoons Teriyaki Baste and Glaze
- Place tenderloin and marinade into a gallon sized ziplock baggie.
- Marinate in the fridge for 8 hours (I threw this together before the work day).
- Preheat oven to 350 degrees F.
- Place prepped vegetables onto a 9x13 in baking sheet.
- Toss with olive oil, salt, and pepper.
- Move vegetables to the sides of the sheet and place the tenderloin in the center.
- Cook for 1 hour, stirring the veggies half way through.
- In the last 10 minutes, brush tenderloin with the teriyaki baste and glaze.
- Remove from oven and let tenderloin rest for about 5 minutes before slicing and serving!
- Serve with brown rice, if desired.
*Note: Nutritional information is estimated and varies based on products used.
Thanks again to Jennie-O for sponsoring today’s post!