Mediterranean Baked Turkey
2 turkey breasts, pounded out to 1/4 inch thickness, seasoned with salt, pepper, and garlic powder
2 cloves garlic, chopped roughly
1/4 onion, chopped roughly
8 cremini mushrooms, quartered
12 grape tomatoes, halved
2 tbsp balsamic vinegar
2 tbsp honey
salt, pepper, herbs to taste
1/4 cup goat cheese, crumbled
Preheat oven to 375F. Lightly grease an oven-proof glass dish. Pound out the turkey breasts and season on both sides. Arrange in a single layer in the glass dish.
In a small bowl, toss the garlic, onion, mushroom, and tomato with the balsamic vinegar and the honey until thoroughly coated. Season the vegetable mixture with salt, pepper, and your favourite herb. To intensify the flavours, make ahead, seal with plastic wrap, and let sit in the fridge for 1 hour.
Pour the vegetable mix over top of the turkey breasts in the dish. Put in the oven and bake for 20 minutes. After 20 minutes, remove from the oven and add the goat cheese, sprinkling evenly over top. Return to oven and bake for 5-7 more minutes. Serve with a sidedish of your choosing (I did baked potatoes).
You could also personalize this dish more with your favourite vegetables, or toss in more Mediterranean staples like red peppers or olives. This is definitely a repeat meal to be filed with my simple, healthy dinners that come together in under 30 minutes for busy nights.
For my beats, I'm choosing a sweet, simple song to match this dish (that seems to be becoming the theme of this blog...). Here's Into the Mystic by Van Morrison.