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
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Turkey Breast Portions
Almonds, sliced(ContainsTree Nut/Noix)
Sweet Bell Pepper
Red Wine Vinegar(ContainsSulphites/Sulfite)
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.
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).
Bake turkey in the middle of the oven until golden-brown and cooked through, 20-25 min.**
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.
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!)
Thinly slice turkey. Divide veggies and turkey between plates.