Grab n' Go
K-12
Lunch
Turkey Provençal
Elevate mealtime with Italian-seasoned turkey breast served over roasted vegetables and cannellini beans. Top with aromatic basil chiffonade for a finishing touch.
Ingredients
½ lg.
Onion, sliced thinly
2 cloves
Garlic, minced
1 15 oz
Can Fire roasted diced tomatoes with the juice, no salt added
1 cup(s)
Cannellini beans, drained and rinsed
½ cup(s)
Roasted red peppers, drained & chopped
2 tbsp.
Olive oil (for roasting the vegetables)
1 tbsp.
Olive oil
1 tbsp.
Italian seasoning
1 tsp.
Black pepper
Salt, optional
¼ cup(s)
Green olives, pitted & sliced
Garnish
Basil chiffonade to top the turkey pieces
Directions
- 1. Preheat oven to 350 degrees.
- 2. In an 8x8 pan, pour 2 tbsp olive oil and then add onions, garlic, tomatoes, roasted red peppers and cannellini beans.
- 3. Cover pan with foil and cook about 15 minutes.
- 4. In a large bowl add the remaining olive oil and dip the turkey breast pieces to coat, then season with Italian seasoning and black pepper.
- 5. Place turkey pieces on top of vegetables and sprinkle the olives on top of the turkey.
- 6. Cover pan with foil and cook until turkey breast registers 165 degrees.
- 7. When ready to serve, place the turkey on a plate with bean/vegetable mix underneath and garnish turkey with basil chiffonade.
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