Smart Lemon-Cream Turkey
with Red Potatoes, Zucchini and Peppers
Creamy lemon sauce adds lusciousness to this calorie smart turkey dinner. Wholesome veggies and potatoes fill your plate add a filling and comforting side dish.
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
1 unit(s)
Zucchini
1 unit(s)
Sweet Bell Pepper
2 unit(s)
Garlic, cloves
1 unit(s)
Lemon
56 mL
Cream
(Contains Milk)
4 g
Dill-Garlic Spice Blend
(Contains Sulphites May contain Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
4 g
Garlic Salt
(May contain Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
1 unit(s)
Chicken Broth Concentrate
10 g
Cream Sauce Spice Blend
(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
300 g
Red Potato
1 unit(s)
Cream Cheese
(Contains Milk)
Not included in your delivery
½ tbsp
Butter*
(Contains Milk)
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 425°F.
- Wash and dry all produce.
- To a parchment-lined baking sheet, add potatoes and 1/2 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1/2 tbsp oil per sheet.) Season with half the Dill-Garlic Spice Blend, half the garlic salt and pepper, then toss to coat.
- Roast in the middle of the oven for 12 min. (Potatoes will continue to roast in step 3.)
- Meanwhile, cut zucchini into 1/4-inch rounds.
- Core, then cut pepper into 1-inch pieces.
- Peel, then mince or grate garlic.
- Zest half the lemon (use whole lemon for 4 servings). Cut lemon into wedges.
- To baking sheet(s) with potatoes, add peppers and zucchini. Season with remaining garlic salt and pepper. Toss to combine. (NOTE: For 4 servings, switch and rotate pans before returning to oven.)
- Roast for 7 min. (NOTE: Veggies will continue to roast in step 4.)
- Meanwhile, pat turkey dry with paper towels. If applicable, cut so you have 4 (8) equal portions. Season with salt, pepper and remaining Dill-Garlic Spice Blend.
- Heat a large non-stick pan over medium-high.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then turkey. Sear for 1-2 min per side, until golden.
- When veggies have roasted for 7 min, carefully remove baking sheet from the oven. Move veggies toward the edges of the sheet.
- Transfer turkey to the centre of the baking sheet.
- Continue to roast for 8-10 min, until veggies are tender and turkey is cooked through.**
- Meanwhile, reheat the same pan (from step 4) over medium.
- When the pan is hot, add 1/2 tbsp (1 tbsp) butter, then garlic. Cook, stirring often, until fragrant, 30 sec.
- Sprinkle garlic with Cream Sauce Spice Blend. Cook, stirring, often, until toasted, 30 sec.
- Add 1/4 cup (1/2 cup) water, cream cheese and broth concentrate. Cook for 2-3 min, stirring occasionally, until sauce thickens slightly.
- Remove the pan from heat, then stir in half the lemon zest.
- When veggies are done, sprinkle with remaining lemon zest. Toss gently to coat.
- Thinly slice turkey.
- Divide turkey and veggies between plates.
- Drizzle lemon cream sauce over chicken.
- Squeeze a lemon wedge over top, if desired.