Crispy Sweet Dijon Turkey
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Crispy Sweet Dijon Turkey

Crispy Sweet Dijon Turkey

with Wild Rice and Glazed Veggies

Brown sugar and Dijon mustard are the stars of this dish! Together, they add pops of sweet Dijon flavour to turkey topped with golden, crispy panko and our veggie medley.


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

Preparation Time30 minutes
Cooking Time10 minutes


serving amount

340 g

Turkey Breast Portions

¼ cup

Panko Breadcrumbs

(Contains Wheat May contain Wheat, Gluten)

1 tbsp

Zesty Garlic Blend

(Contains Sulphites)

1 unit(s)


1 tbsp

Brown Sugar

½ tbsp

Dijon Mustard

(Contains Mustard May contain Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites, Wheat)

56 g

Green Peas

½ cup

Wild Rice Medley

Not included in your delivery

½ tbsp


0.13 tsp


2 tbsp

Unsalted Butter*

(Contains Milk)

0.01 tsp



Nutrition Values

Calories660 kcal
Fat19 g
Saturated Fat9 g
Carbohydrate71 g
Sugar11 g
Dietary Fiber5 g
Protein49 g
Cholesterol130 mg
Sodium410 mg
Trans Fat0.5 g
Potassium1100 mg
Calcium100 mg
Iron2.5 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.


Medium Pot
Measuring Spoons
Measuring Cups
Parchment Paper
Baking Sheet
Large Non-Stick Pan
Small Bowl
Plastic Wrap


Cook rice
  • Stir rice into the pot of boiling water.
  • Reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 18-20 min.
  • Remove the pot from heat. Set aside, still covered.
Prep and toast topping
  • Meanwhile, heat a large non-stick pan over medium-high heat.
  • When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.
  • Add panko. Toast, stirring often, until golden, 1 min. (NOTE: Panko will continue to cook on turkey in the oven.) Transfer panko to a small bowl.
  • Carefully wipe the pan clean.
  • Line a baking sheet with parchment paper.
  • Stir together brown sugar and Dijon in another small bowl. Set aside.
Prep and cook turkey
  • Pat turkey dry with paper towels. Cut into 2 (4) equal pieces on a separate cutting board.
  • Cover each turkey breast portion with plastic wrap. Using a mallet, rolling pin or heavy-bottomed pan, carefully pound each turkey breast portion until 1/2-inch thick.
  • Season with half the Zesty Garlic Spice Blend, salt and pepper.
  • Heat a large non-stick pan over medium-high heat.
  • When hot, add 1/2 tbsp (1 tbsp) oil, then turkey. Cook until golden-brown, 2-3 min per side. (NOTE: It's okay if it doesn't cook all the way through in this step.)
  • Remove the pan from heat. Transfer turkey to the prepared baking sheet.
Finish turkey
  • Thinly spread half the Dijon mixture on top of turkey.
  • Top with panko.
  • Bake in the middle of the oven until turkey is cooked through, 6-8 min.**
Prep and cook carrots and peas
  • Peel, then cut carrot into 1/4-inch half-moons.
  • Reduce heat to medium.
  • Add carrots and 1/4 cup (1/2 cup) water to the same pan (from step 3). Cover and cook, stirring occasionally, until carrots soften, 2-3 min.
  • Add peas. Cook uncovered, stirring occasionally, until veggies are tender, 4-5 min.
  • Add 1 tbsp (2 tbsp) butter and remaining Dijon mixture.
  • Cook, stirring often, until glaze coats veggies, 1 min. Season with salt and pepper, to taste.
Finish and serve
  • Fluff rice with a fork, then season with remaining Zesty Garlic Spice Blend and pepper.
  • Divide rice, turkey and veggies between plates.

If you've opted to get turkey breast portions, if applicable, cut into 2 (4) equal pieces on a separate cutting board. Cook them in the same way the recipe instructs you to cook the chicken breasts.**

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