Cheddar-Crusted Turkey Breast
with Sweet Potato Mash and Zucchini- Milk
- Egg
- Mustard
- Wheat
- Sulphites
- Sulphites
- Wheat
- Mustard
- Crustaceans
- Fish
- Milk
- Sesame
- Soy
- May contain traces of allergens
- Tree nuts
- Peanuts
Tonight's menu features cheddar-crusted turkey, sweet potato mash and roasted zucchini. The best part? Everything comes together in 30 minutes! Talk about a dinnertime win.
Ingredients
340 g
Turkey Breast Portions
2 unit(s)
Sweet Potato
1 unit(s)
Sour Cream
(Contains: Milk)
2 tbsp
Mayonnaise
(Contains: Egg, Mustard May be present: Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
1 unit(s)
Zucchini
¼ cup
Cheddar Cheese, shredded
(Contains: Milk)
1 tbsp
Smoked Paprika-Garlic Blend
(Contains: Sulphites May be present: Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, Soy)
Not included in your delivery
¼ tsp
Salt*
1 tbsp
Oil*
1 tbsp
Unsalted Butter*
(Contains: Milk)
0.13 tsp
Pepper*
Nutrition facts
Utensils
Cooking Steps
- Cut zucchini into 1/2-inch rounds.
- Combine panko, cheese and Smoked Paprika-Garlic Blend in a shallow dish.
- Pat turkey dry with paper towels, then, if applicable, cut into 2 (4) equal pieces on a separate cutting board.
- Carefully slice into the centre of each turkey breast portion, lengthwise and parallel to the cutting board, leaving 1/2-inch intact on the other end.
- Open up turkey like a book, then season both sides with salt and pepper.
- Coat one side of each turkey breast portion with mayo.
- Working with one breast at a time, firmly press mayo-coated side into panko mixture to adhere.
- Transfer to a parchment-lined baking sheet, coated-side up.
- Bake in the middle of the oven until cooked through, 18-20 min.**
- Meanwhile, peel, then cut sweet potatoes into 1/2-inch pieces.
- Add sweet potatoes, 1 tsp (2 tsp) salt and enough water to cover (by approx. 1-2 inches) to a large pot.
- Cover and bring to a boil over high heat. Once boiling, reduce heat to medium.
- Simmer uncovered, stirring occasionally, until fork-tender, 10-12 min.
- Add zucchini and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to combine.
- Roast, in the top of the oven until tender-crisp, 15-17 min
- Drain and return sweet potatoes to the same pot, off heat.
- Mash sour cream and 1 tbsp (2 tbsp) butter into sweet potatoes until smooth. Season with salt and pepper, to taste.
- Divide sweet potato mash, cheddar-crusted turkey and zucchini between plates.
If you've opted to get turkey breast portions, pat turkey dry with paper towels, then, if applicable, cut into 2 (4) equal pieces on a separate cutting board. Carefully slice into the centre of each turkey breast portion, lengthwise and parallel to the cutting board, leaving 1/2-inch intact on the other end. Open up the turkey like a book, then season both sides with salt and pepper.
Coat one side of each turkey breast portion with mayo. Working with one breast at a time, firmly press mayo-coated side into panko mixture to adhere. Transfer to a parchment-lined baking sheet, coated-side up. Bake in the middle of the oven until cooked through, 18-20 min.**
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The cheddar-crusted turkey was a clear favourite, and the dish also works well with tofu as a protein swap.
- Suggestions: Consider swapping sour cream in the mash or adjusting the zucchini seasoning if either component feels too mild for your taste.
