Source: dLife

Boneless turkey breast glazed with apricot and Dijon mustard baked with seasoned potatoes and zucchini.

Servings

1.5 lb turkey breast tenderloin, raw , skin and all visible fat removed (boneless)
0.5 oz herbes de provence (or fines herbes)
1 tsp paprika
1 tsp salt
0.5 tsp black pepper
0.25 tsp garlic powder
2 tbsp Preserves, apricot
2 tbsp dijon mustard
1.25 lb potatoes, fresh, medium , cut into 2 inch cubes (Yukon gold and red)
1 tbsp olive oil
3 medium zucchini , cut crosswise into 3/4 inch slices
1 cup Cranberry Sauce, jellied, canned

1 Preheat oven to 375 degrees F.
2 Lightly spray vegetable cooking spray into a roasting pan and place turkey in the center.
3 In a small cup, mix the herbes de provence with the paprika, salt, pepper, and garlic powder. Sprinkle 1 teaspoon of mixture over the turkey.
4 In a separate bowl, mix the apricot and mustard together then spread evenly over the turkey.
5 Place potatoes in a large bowl, add oil and remaining seasoning from step 3, toss well, place in pan around turkey.
6 Bake for 40 minutes, carefully pull out pan and add in the zucchini, bake until internal temperature of turkey reads 165 degrees F on a meat thermometer (about 20 more minutes).
7 Remove from oven and cover with foil, let sit 5 - 10 minutes for easier carving. Slice turkey crosswise into thin slices and serve with cranberry sauce.