Addictive lemon-pepper seasoning adds zip to tender roasted turkey. Load up your pita with turkey, tzatziki, feta and some salad.
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Turkey Breast Portions
Salt and Pepper*
Before starting, preheat the oven to 450°F. Wash and dry all produce. In Step 4, use this garlic guide to determine what garlic level you prefer: 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp zesty! Halve grape tomatoes. Roughly chop parsley. Zest, then juice half the lemon. Cut remaining lemon into wedges (NOTE: 1 lemon for 4ppl) Grate half the cucumber directly into a small bowl. Sprinkle over ¼ tsp salt (dbl for 4ppl). Thinly slice remaining cucumber into rounds. Peel, then mince or grate garlic.
Pat turkey dry with paper towels. Season with salt and lemon-pepper seasoning. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4ppl), then turkey. Cook until golden-brown, 1-2 min per side. Transfer turkey to a baking sheet. Bake in the middle of the oven until cooked through, 10-12 min.**
Arrange pitas on another baking sheet (or place directly on rack) and bake in the top of the oven, until heated through, 3-4 min.
While turkey cooks, drain liquid from grated cucumber then return to the small bowl. Add yogurt, lemon zest, half the parsley, 1/4 tsp sugar and 1/4 tsp garlic (dbl both for 4 ppl) to bowl with cucumber. (NOTE: Reference Garlic Guide.) Season with salt and pepper. Set aside.
Whisk lemon juice with 1/2 tsp sugar and 1 tbsp oil (dbl both for 4ppl) in a large bowl. Add spring mix, sliced cucumbers, tomatoes and remaining parsley to bowl with dressing. Toss to coat. Season with salt and pepper.
Thinly slice turkey. Divide warm pitas between plates, then spread tzatziki over pitas. Top with turkey and some chopped salad. Sprinkle with feta. Serve with remaining salad on the side.