Cajun Blackened Turkey and Roasted Potatoes
with Shallots, Aspargus and DIY Ranch Dressing
Tender turkey, roasted potatoes, fresh asparagus, and a creamy DIY ranch dressing come together in this ultimate weeknight dinner!
Produit dans un établissement 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
2 pièce(s)
Poitrines de poulet
250 g
Pomme de terre à chair jaune
4 g
Sel d’ail
(Peut contenir : Lait, Sulfites, Blé, Noix, Triticale, Moutarde, Soya, Sésame, Arachides)
2 cs
Mayonnaise
(Contient: Oeuf, Moutarde Peut contenir : Lait, Sulfites, Blé, Moutarde, Soya, Sésame, Crustacés, Poisson, Gluten)
1 pièce(s)
Échalote
1 cs
Vinaigre de vin blanc
(Contient: Sulfites Peut contenir : Lait, Blé, Moutarde, Soya, Sésame, Poisson, Oeuf)
227 g
Asperges
7 g
Ciboulette
Pas inclus dans votre livraison
¼ cc
Sel et Poivre*
1 cc
Sucre*
3 cs
Huile*
Ustensiles
Instructions
Cut potatoes into 1-inch pieces. Toss potatoes, half the garlic salt and 1 tbsp oil (dbl for 4 ppl) on a baking sheet. Season with pepper. Roast in the middle of the oven, until golden-brown, 25-28 min.
While potatoes roast, stir together Cajun seasoning, remaining garlic salt and 1/2 tsp sugar (dbl for 4 ppl) in a small bowl. Season with pepper. Pat turkey dry with paper towels. Place each scallopine on a cutting board and cover with plastic wrap. Using a rolling pin or heavy-bottomed pan, pound each scallopine until 1/2-inch thick. Sprinkle with Cajun mixture.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then half the turkey. Pan-fry, until 'blackened' or dark golden-brown, 1-2 min per side. Transfer to a parchment-lined baking sheet. Repeat with another 1/2 tbsp oil and remaining turkey. When done, remove pan from heat. Roast turkey in the top of the oven, until cooked through, 5-7 min.**
While turkey cooks, peel, then thinly slice shallots. Trim and discard the bottom 1-inch from asparagus. Thinly slice chives. Heat the same pan over medium-high heat. When hot, add 1 tbsp oil, then asparagus and shallots. Cook, stirring occasionally, until asparagus is tender-crisp, 3-4 min. (TIP: Don't overcrowd the pan! Cook in batches for 4 ppl using 1 tbsp oil per batch.) Season with salt and pepper.
While veggies cook, mix together sour cream, mayo, chives, vinegar and 1/2 tsp sugar (dbl for 4 ppl) in another small bowl. Season with salt and pepper. Set aside.
Toss together half the ranch and veggies in a large bowl. Divide turkey, veggies and potatoes between plates. Drizzle with remaining ranch dressing.
