Roasted Turkey Breast with Sauteed Vegetables

1. 1

   Preheat the oven to 350 degrees F.

2. 2

   Scatter the garlic, onion, and carrot along the bottom of a baking dish.

3. 3

   Combine the herbs and stuff them under the skin of the turkey breast.

4. 4

   Season turkey with salt and pepper.

5. 5

   Place turkey in the baking dish, on top of the vegetables.

6. 6

   Add about 1/4-inch of water to the dish and place in the oven.

7. 7

   Bake for 35 to 40 minutes, or until juices run clear when pierced with a fork.

8. 8

   Serve with Sauteed Vegetables.

9. 9

   1 tablespoon olive oil

10. 10

    1 clove garlic, smashed

11. 11

    1 red onion, thinly sliced

12. 12

    1 carrot, thinly sliced

13. 13

    1 red bell pepper, thinly sliced

14. 14

    1 bunch white Swiss chard, cleaned well and torn into large pieces

15. 15

    1 bunch red Swiss chard, cleaned well and torn into large pieces

16. 16

    1 bunch fresh spinach, cleaned well and torn into large pieces

17. 17

    1/2 lemon, juiced

18. 18

    Salt and pepper

19. 19

    Heat olive oil in a nonstick skillet over medium heat.

20. 20

    Add garlic, onion, carrot, and bell pepper and saute until tender.

21. 21

    One at a time, add the white chard, red chard, and spinach, and cook just until each is wilted.

22. 22

    Sprinkle with lemon juice and then season, to taste, with salt and pepper.

23. 23

    Serve immediately with the turkey breast.

* Per serving · 4 servings · Values may vary.

No additional tips available.