Citrus turkey breast served with thyme infused baby carrots and potatoes
- 8 baby potatoes, whole
- 12 baby carrots, whole
- 1 tablespoon olive oil
- 2 teaspoons fresh thyme
- Spray olive oil
- 450g skinless turkey breast (4 x 125g steaks), fat trimmed
- 1 tablespoon fresh ginger, finely grated
- 2 teaspoons lemon zest
- 2 tablespoon lemon juice
- 1 tablespoon honey
- 1/4 cup fresh orange juice
- 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.
- 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.
- 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.
- Serve turkey with roasted potatoes and carrots.
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