Caribbean-Style Mango-Glazed Turkey Scallopine
with Creamy Coleslaw and Green Onion-Lime Rice
Taste the islands with this Caribbean-style turkey, seasoned with our Jerk Spice Blend, then topped with a sweet and savoury mango chutney glaze. Creamy coleslaw and zesty green onion-lime rice make every bite an adventure.
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
¾ cup
Basmati Rice
170 g
Coleslaw Cabbage Mix
1 unit(s)
Green Onion
1 unit(s)
Lime
4 tbsp
Mango Chutney
2 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)
1 tbsp
Jerk Spice Blend
(May contain Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat)
1 tbsp
Soy Sauce
(Contains Soy, Wheat, Sulphites May contain Sesame, Sulphites, Wheat, Crustaceans, Egg, Fish, Milk, Mustard)
Not included in your delivery
1.5 tbsp
Oil*
1 tbsp
Unsalted Butter*
(Contains Milk)
½ tsp
Sugar*
0.13 tsp
Pepper*
¼ tsp
Salt*
Nutrition Values
Utensils
Instructions
- Add 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) salt to a medium pot.
- Cover and bring to a boil over high heat. Once boiling, add rice, then reduce heat to low.
- Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
- Remove from heat. Set aside, still covered.
- Meanwhile, pat turkey dry with paper towels, then season all over with Jerk Spice Blend, salt and pepper.
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil), then turkey. (NOTE: Don't overcrowd the pan; cook in 2 batches if needed.)
- Cook until golden, 1-2 min per side.
- Transfer turkey to a parchment-lined baking sheet.
- Roast in the middle of the oven until cooked through, 8-10 min.**
- Set aside to rest, 5 min.
- Meanwhile, zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges.
- Add mayo, lime juice, half the lime zest, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.
- Add coleslaw cabbage mix to bowl with dressing. Toss to coat.
- Reheat the same pan (from step 2) over medium.
- When hot, add soy sauce, mango chutney and 2 tbsp (4 tbsp) water. Season with pepper.
- Remove from heat.
- Meanwhile, thinly slice green onion.
- Fluff rice with a fork, then add half the green onions and remaining lime zest.
- Thinly slice turkey.
- Divide rice, turkey and coleslaw between plates.
- Spoon glaze from the pan over turkey and sprinkle with remaining green onions.
- Squeeze a lime wedge over top, if desired.
If you've opted to get turkey breast portions, prepare and sear them in the same way the recipe instructs you to prepare and sear the chicken breasts, then decrease baking time to 8-10 min.**