Citrus and Herb Roasted Turkey Breast with Broccoli

Preheat oven to 375°F (190°C).

Zest the lemon and orange, then juice half of each fruit, reserving the other halves.

In a small bowl, combine 2 tablespoons of olive oil with the citrus zest, 1 tablespoon of lemon juice, 1 tablespoon of orange juice, 2 minced garlic cloves, 1 teaspoon of chopped rosemary, 1 teaspoon of chopped thyme, 3/4 teaspoon of salt, and 1/4 teaspoon of black pepper.

Pat the turkey breast dry with paper towels and place in a baking dish.

Rub the citrus-herb mixture all over the turkey breast, making sure to get under the skin where possible.

Cut the remaining halves of the lemon and orange into quarters and place around the turkey along with the remaining rosemary and thyme sprigs.

Roast the turkey breast for 35-40 minutes or until an internal temperature of 165°F (74°C) is reached.

While the turkey is roasting, toss the broccoli florets and sliced red bell pepper with 1 tablespoon of olive oil, remaining minced garlic clove, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper.

When the turkey has about 15 minutes left, spread the vegetables on a separate baking sheet and roast until tender and slightly charred, about 12-15 minutes.

Once the turkey is done, let it rest for 5-10 minutes before slicing.

Serve the sliced turkey breast with the roasted broccoli and bell peppers, and spoon any pan juices over the meat.