HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconHerby Yogurt Marinated Turkey
Herby Yogurt Marinated Turkey

Herby Yogurt Marinated Turkey

with Roasted Zucchini Sticks and Sweet Potato Mash

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Tender turkey, sweet potatoes, zucchini, and a creamy herby yogurt dip come together in the ultimate comfort dinner. Easy, fast and packed with flavour!


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

Preparation Time35 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Turkey Breast

¾ tsp

Garlic Salt

200 g


7 g


100 g

Greek Yogurt


340 g

Sweet Potato, cubes


Not included in your delivery

2 tbsp






Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2092 kJ
Calories500 kcal
Fat15 g
Saturated Fat8 g
Carbohydrate40 g
Sugar7 g
Dietary Fiber6 g
Protein50 g
Cholesterol130 mg
Sodium750 mg
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Spoons
Paper Towel
Medium Bowl
Baking Sheet
Large Non-Stick Pan
Parchment Paper
Potato Masher
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 425°F and wash and dry all produce. Combine the sweet potatoes, 1 tsp salt and enough water to cover (approx. 1-2 inches) in a medium pot. Cover and bring to a boil over high heat. Once boiling, reduce the heat to medium. Simmer, uncovered, stirring occasionally, until sweet potatoes are fork-tender, 10-12 min.


Finely chop the dill. Stir together the yogurt, half the garlic salt and half the dill in a medium bowl. (NOTE: the total garlic salt amount for 2 ppl is 3/4 tsp, dbl for 4 ppl) Pat turkey dry with paper towels. Season with pepper. Place the turkey in a large zip-top bag and pour over half the herbed yogurt. Close top. Coat turkey all over with yogurt marinade. Set aside.


Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then turkey. Cook until golden-brown, 1-2 min per side. (NOTE: Cook turkey in 2 batches for 4 ppl, using 1/2 tbsp oil for each batch!) Transfer turkey to a parchment-lined baking sheet. Bake, in bottom of oven, until cooked through, 10-12 min.**


While the turkey cooks, cut zucchini into 1/2-inch sticks, then cut sticks into 3 pieces. Arrange zucchini in a single layer on another parchment-lined baking sheet. Toss with 1 tbsp oil. Season with the remaining garlic salt and pepper. Roast in middle of the oven, until tender-crisp, 8-10 min.


When sweet potatoes are fork-tender, drain and return to same pot. Using a fork or potato masher, mash 2 tbsp butter and 2 tbsp milk (dbl both for 4 ppl) into potatoes until smooth. Season with salt and pepper.


Thinly slice the turkey. Divide the herby turkey, sweet potato mash and zucchini sticks between plates. Sprinkle the remaining dill over the turkey and zucchini. Serve remaining herbed yogurt on the side for dipping.