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Cal Smart Almond-Crusted Turkey
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Cal Smart Almond-Crusted Turkey

Cal Smart Almond-Crusted Turkey

with Sautéed Veggies

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.

Calorie Smart
Tree nuts

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

Preparation Time30 minutes


serving amount

340 g

Turkey Breast Portions

2 tbsp


(Contains Egg, Mustard)

28 g

Almonds, sliced

(Contains Tree nuts)

160 g

Sweet Bell Pepper

½ tbsp

Italian Seasoning

1 unit

Garlic, cloves

113 g

Red Onion

¼ cup

Panko Breadcrumbs

(Contains Wheat)

170 g


Not included in your delivery

1.5 tbsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories570 kcal
Fat30 g
Saturated Fat4 g
Carbohydrate29 g
Sugar11 g
Dietary Fiber7 g
Protein46 g
Cholesterol110 mg
Sodium320 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Non-Stick Pan
Shallow Dish
Baking Sheet
Paper Towel
Parchment Paper
Measuring Spoons


Make breading

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. (TIP: Keep an eye on almonds so they don't burn!) Transfer almonds 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, then stir to combine.

Bread turkey

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

Bake turkey

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

Prep veggies

Meanwhile, peel, then cut carrot into 1/4-inch rounds. Core, then cut pepper into 1/4-inch slices. Peel, then cut onion into 1/4-inch slices. Peel, then mince or grate garlic.

Sauté veggies

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

Finish and serve

Thinly slice turkey. Divide veggies and turkey between plates.

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