Carb Smart Lemon Cream Turkey
with Zucchini and Peppers- Sulphites
- Milk
- May contain traces of allergens
- Milk
- Mustard
- Tree nuts
- Peanuts
- Sesame
- Soy
- Wheat
- Sulphites
Creamy lemon sauce adds lusciousness to this turkey dinner! Wholesome veggies fill your plate to replace starchy sides for a carb smart supper. Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount.
Ingredients
340 g
Turkey Breast Portions
2 unit
Zucchini
1 unit
Sweet Bell Pepper
1 unit
Garlic, cloves
1 unit
Lemon
1 tsp
Dill-Garlic Spice Blend
(Contains: May contain traces of allergens, Sulphites, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
1 tbsp
Lemon-Pepper Seasoning
(Contains: Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, May contain traces of allergens)
56 mL
Cream
(Contains: Milk)
1 unit
Chicken Broth Concentrate
Not included in your delivery
0.06 tsp
Pepper*
1 tbsp
Unsalted Butter*
(Contains: Milk)
1.5 tbsp
Oil*
0.13 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Cut zucchini into 1/4-inch rounds.
- Core, then cut pepper into 1-inch pieces.
- Peel, then mince or grate garlic.
- Zest half the lemon (whole lemon for 4 ppl). Cut lemon into wedges.
- Add zucchini, peppers and 1 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.)
- Season with salt, pepper and Dill-Garlic Spice Blend. Toss to combine.
- Roast in the middle of the oven for 5 min. (NOTE: For 4 ppl, roast in the top and middle of the oven, rotating sheets halfway through. Veggies will continue to roast in step 4.)
- Meanwhile, pat turkey dry with paper towels. Season with salt and 2 tsp (4 tsp) Lemon-Pepper Seasoning.
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then turkey. Sear until golden-brown, 1-2 min per side.
- When veggies have roasted for 5 min, carefully remove baking sheet from the oven. Move veggies towards the edges of the sheet.
- Transfer turkey to the centre of the baking sheet.
- Continue to roast in the middle of the oven until veggies are tender and turkey is cooked through, 10-12 min.**
- Meanwhile, reheat the same pan (from step 3) over medium.
- When the pan is hot, add 1 tbsp (2 tbsp) butter, then garlic. Cook, stirring often, until fragrant, 30 sec.
- Add 1/4 cup (1/2 cup) water, cream, broth concentrate and remaining Lemon-Pepper Seasoning. Cook, stirring occasionally, until sauce thickens slightly, 2-3 min.
- Remove the pan from heat, then stir in half the lemon zest.
- When veggies are done, sprinkle with remaining lemon zest. Toss gently to coat.
- Thinly slice turkey.
- Divide turkey and veggies between plates.
- Drizzle lemon cream sauce over turkey.
- Squeeze a lemon wedge over top, if desired.
If you've opted to get turkey breast portions, cook them in the same way the recipe instructs you to cook the chicken breasts.
