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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!

Allergens:Sulphites/SulfiteMustard/MoutardeMilk/Lait

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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Turkey Breast Portions

170 g

Green Beans

300 g

Yellow Potato

1 tbsp

Cajun Seasoning

(ContainsSulphites/Sulfite)

½ tsp

Garlic Salt

1.25 tsp

Dijon Mustard

(ContainsSulphites/Sulfite, Mustard/Moutarde)

50 g

Shallot

113 g

Cherry Tomatoes

3 tbsp

Sour Cream

(ContainsMilk/Lait)

1 tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

Not included in your delivery

tsp

Sugar*

tbsp

Oil*

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
Utensils
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
Whisk
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

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