Cal Smart Almond-Crusted Turkey
with Sautéed Veggies
Turkey truly shines in this recipe, covered in a crunchy, nutty breading that you absolutely must try! Serve that with a flavour-packed veggie side and dinner never looked so good!
Calorie Smart is based on a per serving calculation of the recipe's kilocalorie amount.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Turkey Breast Portions
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
28 g
Almonds, sliced
(Contains Tree nuts)
160 g
Sweet Bell Pepper
½ tbsp
Italian Seasoning
1 unit
Garlic, cloves
113 g
Red Onion
¼ cup
Panko Breadcrumbs
(Contains Wheat)
170 g
Carrot
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce. Finely chop almonds. Heat a large non-stick pan over medium-high heat. When hot, add almonds to the dry pan. Toast, stirring often, until golden, 1-2 min. (TIP: Keep an eye on almonds so they don't burn!) Transfer almonds to a shallow dish. Add panko to the same pan. Toast, stirring often, until golden, 1-2 min. Remove the pan from heat. Add toasted panko to the shallow dish with almonds. Season with salt and pepper, then stir to combine.
Pat turkey dry with paper towels. Season both sides with salt and pepper. Coat turkey all over with mayo. Working with one piece of turkey at a time, press both sides firmly into almond-panko mixture to coat completely. Transfer coated turkey to a parchment-lined baking sheet. Drizzle with 1/2 tbsp oil (dbl for 4 ppl).
Bake turkey in the middle of the oven until golden-brown and cooked through, 20-25 min.**
Meanwhile, peel, then cut carrot into 1/4-inch rounds. Core, then cut pepper into 1/4-inch slices. Peel, then cut onion into 1/4-inch slices. Peel, then mince or grate garlic.
Heat the same pan (from step 1) over medium-high. When hot, add 1 tbsp oil, then carrots, peppers, onions, garlic and half the Italian Seasoning (use all for 4 ppl). (NOTE: Don't overcrowd the pan; cook veggies in 2 batches for 4 ppl, using 1 tbsp oil per batch.) Season with salt and pepper. Cook, stirring often, until carrots and peppers are tender-crisp, 5-6 min.
Thinly slice turkey. Divide veggies and turkey between plates.
