Well, my friend Carole requested a recipe for this weekend, so here it goes: Baked Spicy Turkey Breasts with Mixed Vegetables.
If you don’t like food to be too spicy, 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.
This recipe calls for boneless turkey breasts, which you can find in most grocery stores. They are sometimes also called turkey cutlets. Turkey breasts are a great alternative to chicken breasts — adding a little variety to meals.
This recipe for baked spicy turkey breasts begins with marinating the turkey in the sauce for about 20 minutes. Then the vegetables, turkey breasts and sauce are layered in a foil packet and baked to perfection.
With a strong tomato-based sauce, a variety of vegetables and an easy preparation, this recipe for Baked Spicy Turkey Breasts with Mixed Vegetables is a fun way to mix up your menu this weekend.
I highly recommend serving this recipe over rice.
- 1 14.5-oz can diced tomatoes
- ¼ cup lemon juice
- ½ tsp. chili powder
- ¼ tsp cumin
- ¼ tsp dried minced onion
- ½ tsp cayenne pepper
- dash salt
- dash 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.