Well, my friend Carole requested a recipe for this weekend, so here it goes.
If you don’t like food to be too hot, then omit the cayenne pepper. My husband thought this was a bit spicy for his taste. Personally, I thought it was perfect — but I like food that packs a heat punch. The recipe calls for boneless turkey breasts, which you can find in most grocery stores. Turkey breasts are a great alternative to chicken breasts — a little variety.
Serve this over rice.
Baked Spicy Turkey Breasts with Mixed Vegetables
1 14 ½ oz can diced tomatoes
¼ cup lemon juice
½ tsp. chili powder
¼ tsp cumin
¼ tsp dried minced onion
½ tsp cayenne pepper
½ cup julienne cut carrots
6 strips of pepper (red, yellow or orange)
½ cup uncooked green beans
1 lb boneless turkey breasts
Preheat oven to 400 degrees. In a 12” x 9” baking pan, create a foil bowl, folding up all four sides (you want the sides to be pretty tall so that you can seal it to cook)
In medium mixing bowl, combine tomatoes, lemon juice, chili powder, cumin, dried minced onion, and cayenne pepper. Stir until well blended.
Place turkey breasts in tomato mixture and cover. Let sit for at least 20 minutes.
Line bottom of foil bowl with carrots, pepper slices, and green beans. Place turkey breasts on top and pour tomato mixture over.
Sprinkle salt and pepper on mixture.
Seal the sides of the foil bowl by pulling them together and rolling over.
Cook in preheated oven for 30-35 minutes, until meat is fully cooked.
Serve over rice.