Cal Smart Almond-Crusted Turkey

Cal Smart Almond-Crusted Turkey

with Sautéed Veggies

Read more

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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Turkey Breast Portions

2 tbsp


(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


1 tbsp

Red Wine Vinegar


Not included in your delivery

1.5 tbsp


0.13 tsp


0.13 tsp


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
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Shallow Dish
Baking Sheet
Paper Towel
Parchment Paper
Instructionsarrow up iconarrow up icon
download icondownload icon

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.