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Citrus turkey breast served with thyme infused baby carrots and potatoes

Citrus turkey breast served with thyme infused baby carrots and potatoes

 A savory dish of meat, potatoes, and carrots served on a white and blue plate

4 serves

10 m

35 m

Ingredients

  • 8 baby potatoes, whole
  • 12 baby carrots, whole
  • 1 tablespoon olive oil
  • 2 teaspoons fresh thyme
  • Spray olive oil
  • 450 g skinless turkey breast (4 x 125 g steaks), fat trimmed
  • 1 tablespoon fresh ginger, finely grated
  • 2 teaspoons lemon zest
  • 2 tablespoon lemon juice
  • 1 tablespoon honey
  • ¼ cup fresh orange juice

Method

Step 1

Preheat oven to 180 °C. Line one baking tray with baking paper. Place baby potatoes and carrots on a baking tray and drizzle with olive oil and sprinkle with fresh thyme. Roast, for 30 minutes or until golden and tender.

Step 2

Meanwhile, lightly spray a large non-stick frying pan with olive oil and heat over medium-high heat. Add turkey breast and cook for 5-6 minutes each side or until cooked through. Remove from the pan.

Step 3

Add the ginger to the pan and cook, stirring for 30 seconds. Add the zest, lemon juice, honey and orange juice. Simmer, stirring, for 2 minutes or until slightly thickened. Return turkey to the pan and cook, turning to coat in the sauce, for one minute.

Step 4

Serve turkey with roasted potatoes and carrots.

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