Crispy Sweet Dijon Turkey
with Wild Rice and Glazed Veggies
Brown sugar and Dijon mustard are the stars of this dish! Together, they add pops of sweet Dijon flavour to turkey topped with golden, crispy panko and our veggie medley.
The quantities provided above are averages only.
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
⅓ cup
Panko Breadcrumbs
(Contains Wheat May contain Wheat, Gluten)
1 tbsp
Zesty Garlic Blend
(Contains Sulphites May contain Wheat, Peanuts, Mustard, Tree nuts, Triticale, Milk, Sesame, Sulphites, Soy)
1 unit(s)
Carrot
1 tbsp
Brown Sugar
(May contain Mustard, Soy, Egg, Fish, Wheat, Tree nuts, Peanuts, Sulphites, Crustaceans, Sesame, Milk)
½ tbsp
Dijon Mustard
(Contains Mustard May contain Fish, Milk, Soy, Wheat, Tree nuts, Egg, Sulphites, Mustard, Crustaceans, Sesame, Gluten)
56 g
Green Peas
½ cup
Wild Rice Medley
Not included in your delivery
½ tbsp
Oil*
0.13 tsp
Pepper*
2 tbsp
Unsalted Butter*
(Contains Milk)
0.01 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Stir rice into the pot of boiling water.
- Reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 18-20 min.
- Remove the pot from heat. Set aside, still covered.
- Meanwhile, heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.
- Add panko. Toast, stirring often, until golden, 1 min. (NOTE: Panko will continue to cook on turkey in the oven.) Transfer panko to a small bowl.
- Carefully wipe the pan clean.
- Line a baking sheet with parchment paper.
- Stir together brown sugar and Dijon in another small bowl. Set aside.
- Pat turkey dry with paper towels. Cut into 2 (4) equal pieces on a separate cutting board.
- Cover each turkey breast portion with plastic wrap. Using a mallet, rolling pin or heavy-bottomed pan, carefully pound each turkey breast portion until 1/2-inch thick.
- Season with half the Zesty Garlic Spice Blend, salt and pepper.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then turkey. Cook until golden-brown, 2-3 min per side. (NOTE: It's okay if it doesn't cook all the way through in this step.)
- Remove the pan from heat. Transfer turkey to the prepared baking sheet.
- Thinly spread half the Dijon mixture on top of turkey.
- Top with panko.
- Bake in the middle of the oven until turkey is cooked through, 6-8 min.**
- Peel, then cut carrot into 1/4-inch half-moons.
- Reduce heat to medium.
- Add carrots and 1/4 cup (1/2 cup) water to the same pan (from step 3). Cover and cook, stirring occasionally, until carrots soften, 2-3 min.
- Add peas. Cook uncovered, stirring occasionally, until veggies are tender, 4-5 min.
- Add 1 tbsp (2 tbsp) butter and remaining Dijon mixture.
- Cook, stirring often, until glaze coats veggies, 1 min. Season with salt and pepper, to taste.
- Fluff rice with a fork, then season with remaining Zesty Garlic Spice Blend and pepper.
- Divide rice, turkey and veggies between plates.
If you've opted to get turkey breast portions, if applicable, cut into 2 (4) equal pieces on a separate cutting board. Cook them in the same way the recipe instructs you to cook the chicken breasts.**
