Lemon Pepper Turkey
with Roasted Carrots and Broccoli
This crowd-pleasing dish features Worcestershire sauce, which delivers tangy, sweet, and salty flavors to a buttery homemade pan sauce. You’ll want to swipe up every drop of it with juicy slices of lemon-pepper-seasoned turkey breast portions. Both roasted and sautéed vegetables round out the plate: Italian-seasoned rainbow carrots and savory salt-and-pepper broccoli. The whole dish is garnished with a sprinkle of zippy chives and crunchy almonds.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Turkey Breast Portions
1 unit(s)
Carrot
170 g
Broccolini
7 g
Chives
1 tbsp
Lemon-Pepper Seasoning
(May contain Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts)
28 g
Almonds, sliced
(Contains Almonds)
1 tbsp
Worcestershire Sauce
(May contain Egg, Soy, Mustard, Fish, Milk, Wheat, Sesame, Crustaceans, Sulphites)
Not included in your delivery
0.06 tsp
Pepper*
2 tbsp
Unsalted Butter*
(Contains Milk)
1 tbsp
Oil*
0.06 tsp
Salt*
Nutrition Values
Utensils
Instructions
- Peel, then slice carrot into 1/2-inch rounds.
- Add carrots and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to combine.
- Roast in the middle of the oven, stirring halfway through, until golden-brown, 20-22 min.
- Trim ends off broccolini, then cut any larger stalks in half lengthwise, leaving thinner stalks whole.
- Thinly slice chives.
- Heat a large non-stick pan over medium-high heat.
- When hot, add almonds to the dry pan. Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on them so they don't burn!)
- Transfer to a plate.
- Pat turkey dry with paper towels.
- Place each piece of turkey on a cutting board and cover with plastic wrap.
- Using a rolling pin or heavy-bottomed pan, pound each turkey until 1/2-inch thick. Season turkey all over with Lemon Pepper Seasoning.
- Re-heat the large non-stick pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then turkey. Sear until golden-brown,1-2 min per side.
- Remove from heat and transfer turkey to an unlined baking sheet.
- Bake in the top of the oven until cooked through, 12-14 min.**
- Re-heat the large non-stick pan over medium-high.
- When hot, add broccolini and 3 tbsp (6 tbsp) water. Cook, stirring occasionally, until broccolini is tender, 4-5 min.
- Add 1 tbsp (2 tbsp) oil. Cook, stirring often until coated, 1-2 min. Season with salt and pepper.
- Transfer broccolini to a plate. Cover with foil to keep warm.
- Reheat the same large pan over medium.
- Add Worcestershire sauce, 2 tbsp (4 tbsp) water and 1 tbsp (2 tbsp) butter.
- Cook stirring often until combined, 1 min.
- Remove pan sauce from the heat. Add chives, then stir to combine.
- Divide carrots, turkey and broccolini between plates.
- Drizzle chive pan sauce over turkey.
- Sprinkle almonds over broccolini.