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Cal Smart Almond-Crusted Turkey

Cal Smart Almond-Crusted Turkey

with Sautéed Veggies

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Turkey truly shines in this recipe, covered in a crunchy, nutty breading that you absolutely must try! Serve that with a flavour-packed veggie side, and dinner never looked so good!

Calorie Smart is based on a per serving calculation of the recipe's kilocalorie amount

Tags:Calorie Smart (650kcal or less)
Allergens:Egg/OeufMustard/MoutardeTree Nut/NoixWheat/BléSulphites/Sulfite

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

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Turkey Breast Portions

2 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Mustard/Moutarde)

28 g

Almonds, sliced

(ContainsTree Nut/Noix)

170 g

Green Beans

113 g

Baby Tomatoes

160 g

Sweet Bell Pepper

½ tbsp

Italian Seasoning

1 unit

Garlic, cloves

113 g

Red Onion

¼ cup

Panko Breadcrumbs

(ContainsWheat/Blé)

1 tbsp

Red Wine Vinegar

(ContainsSulphites/Sulfite)

Not included in your delivery

1.5 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories580 kcal
Fat31 g
Saturated Fat4.5 g
Carbohydrate29 g
Sugar11 g
Dietary Fiber8 g
Protein48 g
Cholesterol110 mg
Sodium290 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Shallow Dish
Baking Sheet
Paper Towel
Parchment Paper
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Finely chop almonds. Heat a large non-stick pan over medium-high heat. When hot, add almonds to the dry pan. Toast, stirring often, until golden, 1-2 min. Transfer to a shallow dish. Add panko to the same pan. Toast, stirring often, until golden, 1-2 min. Remove the pan from heat. Add toasted panko to the shallow dish with almonds. Season with salt and pepper. Stir to combine.

2

Pat turkey dry with paper towels. Season both sides with salt and pepper. Coat turkey all over with mayo. Working with one turkey portion at a time, press both sides firmly into almond-panko mixture to adhere. Transfer coated turkey to a parchment-lined baking sheet and drizzle with 1/2 tbsp oil (dbl for 4 ppl).

3

Bake turkey in the middle of the oven until golden-brown and cooked through, 20-25 min.**

4

While turkey bakes, trim, then halve green beans. Core, then cut peppers into 1/4-inch slices. Peel, then cut onion into 1/4-inch slices. Halve tomatoes. Peel, then mince or grate garlic.

5

Heat the same pan (from step 1) over medium-high. When hot, add 1 tbsp oil (dbl for 4 ppl) then green beans, peppers, tomatoes, onion, garlic, vinegar and half the Italian Seasoning (all for 4 ppl). Season with salt and pepper. Cook, stirring often, until green beans and peppers are tender crisp, 5-6 min. (NOTE: Don't overcrowd the pan; cook veggies in 2 batches for 4 ppl, using 1 tbsp oil for each batch!)

6

Thinly slice turkey. Divide veggies and turkey between plates.