Cajun Blackened Turkey and Roasted Potatoes

Cajun Blackened Turkey and Roasted Potatoes

with Green Bean Salad

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If you're going to have a salad for dinner, make it this one! Tender turkey, potatoes, fresh green beans, tomatoes and a creamy dressing come together in the ultimate power salad!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Turkey Breast Portions

170 g

Green Beans

300 g

Yellow Potato

1 tbsp

Cajun Seasoning


½ tsp

Garlic Salt

1.25 tsp

Dijon Mustard

(ContainsSulphites/Sulfite, Mustard/Moutarde)

50 g


113 g

Cherry Tomatoes

3 tbsp

Sour Cream


1 tbsp

White Wine Vinegar


Not included in your delivery





Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2552 kJ
Calories610 kcal
Fat27 g
Saturated Fat5 g
Carbohydrate45 g
Sugar11 g
Dietary Fiber7 g
Protein48 g
Cholesterol110 mg
Sodium930 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Paper Towel
Plastic Wrap
Rolling Pin
Small Bowl
Large Non-Stick Pan
Aluminum Foil
Medium Bowl
Instructionsarrow up iconarrow up icon
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Preheat the oven to 450°F (to roast potatoes). Start prepping when the oven comes up to temperature!

Wash and dry all produce.* Cut potatoes into 1-inch pieces. On a baking sheet, toss potatoes and 1/4 tsp garlic salt (dbl for 4 ppl) with 1 tbsp oil (dbl for 4 ppl). Season with pepper. Roast in middle of oven, until potatoes are golden-brown, 25-28 min.


Meanwhile, peel, then cut shallot(s) into 1/4-inch slices. Cut stems off beans, if needed. Halve tomatoes. In a small bowl, stir together 1 tbsp Cajun seasoning (dbl for 4 ppl), 1/4 tsp garlic salt (dbl for 4 ppl), 1/2 tsp sugar (dbl for 4 ppl). Season with pepper. Pat turkey dry with paper towel. On a clean cutting board, place and cover each scallopine with plastic wrap. Using a mallet, rolling pin, or heavy-bottomed pan, pound each scallopine until 1/2-inch thick. Sprinkle over Cajun mixture.


Heat a large non-stick pan over medium-high heat. When pan is hot, add 1 tbsp oil (dbl for 4 ppl), then turkey. Pan-fry, until 'blackened' or dark golden-brown and cooked through, 3-4 min per side. (TIP: Cook to a min internal temp. of 74°C/165°F, as size may vary.**) Remove pan from heat. Transfer turkey to a plate. Cover with foil and set aside.


Meanwhile, wipe the same pan clean. Heat pan over medium heat. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then green beans and shallots. Cook, stirring occasionally, until beans are tender-crisp, 5-6 min. Season with salt and pepper. Remove pan from heat. Transfer veggies to a medium bowl. Cover to keep warm. Set aside.


In another small bowl, whisk together sour cream, mustard, 1 tbsp vinegar (dbl for 4 ppl), 1/2 tsp sugar (dbl for 4 ppl) and 1 tbsp water (dbl for 4 ppl). Season with salt and pepper. In the medium bowl with green beans, add tomatoes and half the dressing from the small bowl. Toss together.


Divide turkey, veggies and potatoes between plates. Drizzle remaining dressing over turkey.