Roast Turkey Breast With Peppers And Zucchini

Name: Roast Turkey Breast With Peppers And Zucchini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons ground paprika; 1 turkey breast 2 1/2-3 lbs; 1 1/3 pounds new potatoes scrubbed; 2 tablespoons olive oil; 1 red pepper seeded and cut into chunks; 1 yellow pepper seeded and cut into chunks; 1 green pepper seeded and cut into chunks; 1 zucchini large, thickly sliced; 2 onions cut into wedges; 2 teaspoons rosemary chopped; 1 cottage cheese tub, 16 oz; 5 tablespoons milk; 1/4 cup chives chopped; 1 pound plum tomatoes halved; rosemary sprigs to garnish

Servings: persons

2 teaspoons ground paprika
1 turkey breast 2 1/2-3 lbs
1 1/3 pounds new potatoes scrubbed
2 tablespoons olive oil
1 red pepper seeded and cut into chunks
1 yellow pepper seeded and cut into chunks
1 green pepper seeded and cut into chunks
1 zucchini large, thickly sliced
2 onions cut into wedges
2 teaspoons rosemary chopped
1 cottage cheese tub, 16 oz
5 tablespoons milk
1/4 cup chives chopped
1 pound plum tomatoes halved
rosemary sprigs to garnish

1
Preheat the oven to 400u00b0F. Combine the paprika with a little salt and pepper and rub all over the turkey. Place in a large roasting pan. Place the potatoes around the turkey. Brush the potatoes with 1 tbsp of the oil and season lightly.
2
Roast for 30 mins. Meanwhile, toss the peppers, zucchini and onions with the rosemary, remaining 1 tbsp oil and a little salt and pepper in a bowl.
3
Reduce the oven temperature to 350u00b0F. Place the vegetables around the turkey. Roast for a further 45 mins until the turkey is cooked through, turning the vegetables occasionally so they brown evenly.
4
Meanwhile, strain the cottage cheese through a sieve. Mix strained cottage cheese, milk, chives and plenty of black pepper and transfer to a serving dish.
5
Transfer the turkey to a serving platter or cutting board. Let stand, loosely covered with foil, for 20 mins. Add the tomatoes to the roasting pan and roast for a further 15 mins. Garnish the turkey and vegetables with rosemary. Serve with the chive sauce.

420

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 teaspoons ground paprika, 1 turkey breast 2 1/2-3 lbs, 1 1/3 pounds new potatoes scrubbed, 2 tablespoons olive oil, and more.

Yes, Roast Turkey Breast With Peppers And Zucchini falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!