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 | ingredients |
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1 1/2 teaspoons dried crushed rosemary
1 teaspoon sweet paprika
Coarse salt and ground pepper
2 tablespoons fresh lime juice (from about 1 lime)
6 teaspoons olive oil
2 boneless turkey breast halves (about 2 pounds each), skin removed
2 sweet potatoes (about 8 ounces each), halved lengthwise
Sauteed Escarole
2 tablespoons olive oil
3 garlic cloves, peeled and smashed
2 small heads escarole (about 1 pound total), trimmed, leaves torn and washed well
Coarse salt
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 | Spice Rubbed Turkey Breast with Sweet Potatoes |
| | Serves 4 | Prep time: 10 minutes | Total time: 1 hour 20 minutes |
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- Preheat oven to 400 degrees. In a small bowl, mix rosemary, paprika, 1 1/2 teaspoons coarse salt, 1/2 teaspoon pepper, lime juice, and 4 teaspoons oil; rub all over turkey. Leaving space between them, place both halves in the center of a large rimmed baking sheet.
- Brush cut sides of sweet potatoes with remaining 2 teaspoons oil; place, cut side down, on sheet with turkey. Roast until an instant-read thermometer inserted in the center of each breast half registers 160 degrees, about 50 minutes (potatoes should be tender). Let stand 10 minutes, loosely tented with aluminum foil to keep warm (temperature will rise by 5 degrees).
- Cut of one breast half into thick slices (reserve remaining turkey; see step 4). Cut potato halves into wedges. Transfer turkey slices and potatoes to a serving platter, drizzling turkey with any juices from baking sheet.
- Cool remaining turkey completely. Divide leftovers evenly between two airtight containers, or wrap in plastic, and refrigerate.
Sauteed Escarole
Serves 4
- In a large skillet, heat oil over medium. Add garlic, and cook until fragrant and lightly golden, about 3 minutes. Stir in escarole; season with salt. Cook, stirring frequently, until tender, about 10 minutes.
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