Recipe courtesy of Juan Carlos Cruz
Roasted Turkey Breast with Sauteed Vegetables
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 187 calorie
- Total Fat
- 3 grams
- Saturated Fat
- 1 grams
- Carbohydrates
- 10 grams
- Dietary Fiber
- 4 grams
- Total: 1 hr 10 min
- Prep: 30 min
- Cook: 40 min
Ingredients
2 cloves garlic, smashed
1/2 red onion, thinly sliced
1 medium carrot, cut into 1/2-inch pieces
1 tablespoon fresh thyme, chopped
1 tablespoon fresh parsley, chopped
1 tablespoon fresh chives, chopped
1/2 turkey breast (about 2 pounds), boned, skin on
Salt and pepper
Sauteed Vegetables, recipe follows
Sauteed Vegetables:
1 tablespoon olive oil
1 clove garlic, smashed
1 red onion, thinly sliced
1 carrot, thinly sliced
1 red bell pepper, thinly sliced
1 bunch white Swiss chard, cleaned well and torn into large pieces
1 bunch red Swiss chard, cleaned well and torn into large pieces
1 bunch fresh spinach, cleaned well and torn into large pieces
1/2 lemon, juiced
Salt and pepper
Directions
- Preheat the oven to 350 degrees F.
- Scatter the garlic, onion, and carrot along the bottom of a baking dish. Combine the herbs and stuff them under the skin of the turkey breast. Season turkey with salt and pepper. Place turkey in the baking dish, on top of the vegetables. Add about 1/4-inch of water to the dish and place in the oven. Bake for 35 to 40 minutes, or until juices run clear when pierced with a fork. Serve with Sauteed Vegetables.
Sauteed Vegetables:
- Heat olive oil in a nonstick skillet over medium heat. Add garlic, onion, carrot, and bell pepper and saute until tender. One at a time, add the white chard, red chard, and spinach, and cook just until each is wilted. Sprinkle with lemon juice and then season, to taste, with salt and pepper. Serve immediately with the turkey breast.