Lemon Pepper Turkey
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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.

Carb Smart

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

1 unit(s)


170 g


7 g


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


2 tbsp

Unsalted Butter*

(Contains Milk)

1 tbsp


0.06 tsp



Nutrition Values

Calories500 kcal
Fat28 g
Saturated Fat10 g
Carbohydrate18 g
Sugar6 g
Dietary Fiber5 g
Protein45 g
Cholesterol130 mg
Sodium610 mg
Trans Fat0.5 g
Potassium1150 mg
Calcium125 mg
Iron2 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.


Baking Sheet
Large Non-Stick Pan


  • 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.