Smart Lemon-Cream Turkey
with 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.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
340 g
Portions de poitrine de dinde
1 pièce(s)
Courgette
1 pièce(s)
Poivron
2 pièce(s)
Gousses d'ail
1 pièce(s)
Citron
56 ml
Crème
(Contient Lait)
4 g
Mélange d'épices à l'ail et à l'aneth
(Contient Sulfites Peut contenir Lait, Moutarde, Noix, Arachides, Sésame, Soya, Blé)
4 g
Sel d'ail
(Peut contenir Lait, Sulfites, Blé, Noix, Triticale, Moutarde, Soya, Sésame, Arachides)
1 pièce(s)
Concentré de bouillon de poulet
10 g
Mélange d'épices pour sauce crémeuse
(Contient Blé Peut contenir Noix, Lait, Moutarde, Arachides, Sésame, Soya, Sulfites)
300 g
Pomme de terre rouge
1 pièce(s)
Fromage à la crème
(Contient Lait)
Pas inclus dans votre livraison
½ cs
Beurre*
(Contient Lait)
1 cs
Huile*
0.13 cc
Sel*
0.13 cc
Poivre*
Informations nutritionnelles
Ustensiles
Instructions
- 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.