Serves: 4
Prep time: 15 minutes
Cook time: 45-60 minutes

Ingredients:

• 1 lb boneless turkey breast
• 2 medium sweet potatoes, peeled and cubed
• 2 large carrots, peeled and cut into chunks
• 1 medium parsnip, peeled and cut into chunks
• 2 tablespoons extra virgin olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon dried sage
• Salt to taste (use sparingly)
• 1/4 cup low-sodium chicken broth

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large baking dish, combine sweet potatoes, carrots, and parsnips.
3. In a small bowl, mix 1 tablespoon olive oil with half of the herbs. Drizzle over the vegetables and toss to coat.
4. Rub the turkey breast with the remaining olive oil and herbs. Place it on top of the vegetables.
5. Pour the chicken broth into the bottom of the dish.
6. Cover the dish with foil and bake for 30 minutes.
7. Remove foil and continue baking for 15-30 minutes, or until turkey is cooked through (internal temperature should reach 165°F or 74°C) and vegetables are tender.
8. Let rest for 5-10 minutes before slicing the turkey and serving with the roasted vegetables.

Reasons we like this recipe for reflux/gastritis:

• Uses lean turkey breast, which is low in fat
• Incorporates root vegetables that are easy to digest
• Avoids common trigger ingredients like garlic, onions, and acidic foods
• Uses herbs for flavor instead of spices that might irritate the stomach
• Is baked, not fried, making it easier on the digestive system