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Roasted Turkey Breast with Balsamic Glaze and Bell Pepper-Onion Sauté

3.4

(10)

Recipe information

  • Yield

    Makes 6 servings

Ingredients

Nonstick vegetable oil spray
1 2-pound turkey breast half with bones
2 tablespoons olive oil, divided
2 red bell peppers, cut into 1/3-inch-wide strips
2 yellow bell peppers, cut into 1/3-inch-wide strips
1 large onion, thinly sliced
1 tablespoon chopped fresh thyme
5 tablespoons balsamic vinegar, divided
3 tablespoons drained capers

Preparation

  1. Step 1

    Preheat oven to 400°F. Spray rimmed baking sheet with nonstick spray. Brush turkey breast with 1 tablespoon oil; sprinkle with salt and pepper. Place on prepared sheet. Roast until thermometer inserted into thickest part of turkey registers 170°F and juices run clear when pierced with fork, about 45 minutes. Let stand 10 minutes (internal temperature of turkey will increase to 175°F).

    Step 2

    Meanwhile, heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add bell peppers and onion; sauté until tender and brown around edges, about 10 minutes. Add thyme; stir 2 minutes. Mix in 2 tablespoons vinegar and capers. Season with salt and pepper.

    Step 3

    Remove bones from turkey. Thinly slice turkey crosswise. Transfer to platter and keep warm. Place baking sheet over 2 stove-top burners; add remaining 3 tablespoons vinegar to baking sheet and bring to boil, scraping up browned bits. Pour vinegar over turkey. Arrange bell pepper mixture around turkey and serve.

Nutrition Per Serving

Per serving: calories
214; total fat
8 g; saturated fat
2 g; cholesterol
46 mg; fiber
2 g
#### Nutritional analysis provided by Bon Appétit
TagsTurkeyPoultryBell PepperVegetableOnionRoot VegetableMainDinnerGluten FreeDairy FreeNut FreeWeeknight MealsEasyRoastBon Appétit
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