- 4 turkey breast cutlets - Salt and freshly ground black pepper - 2 tablespoons olive oil - 1 onion, finely chopped - 3 cloves garlic, minced - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 zucchini, sliced into rounds - 2 tomatoes, diced - 1 teaspoon herbes de Provence - Fresh basil leaves for garnish

Season the turkey breast cutlets with salt and pepper. In a large skillet, heat olive oil over medium heat. Add the turkey cutlets and cook for about 5 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside. In the same skillet, add the chopped onion and garlic. Sauté until translucent. Add the red and yellow bell peppers to the skillet and cook for another 5 minutes until they begin to soften. Stir in the zucchini slices and diced tomatoes. Sprinkle with herbes de Provence and continue cooking for an additional 10 minutes until all vegetables are tender. Return the turkey cutlets to the skillet, nestling them among the vegetables to reheat gently. Serve hot, garnished with fresh basil leaves.