Lemon Pepper Turkey

Name: Lemon Pepper Turkey with Roasted Carrots and Broccoli
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 340 g Turkey Breast Portions; 1 unit(s) Carrot; 170 g Broccolini; 7 g Chives; 6 g Lemon-Pepper Seasoning; 28 g Almonds, sliced; 1 tbsp Worcestershire Sauce; 0.06 tsp Pepper*; 2 tbsp Unsalted Butter*; 1 tbsp Oil*; 0.06 tsp Salt*

with Roasted Carrots and Broccoli

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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.

Tags:

Carb Smart

Allergens:

Almonds

•Milk

The quantities provided above are averages only.

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

DifficultyMedium

Ingredients

serving amount

340 g

Turkey Breast Portions

1 unit(s)

Carrot

170 g

Broccolini

7 g

Chives

6 g

Lemon-Pepper Seasoning

(May contain traces of: Triticale, Mustard, Wheat, Sesame, Soy, Peanuts, Sulphites, Milk, Tree nuts)

28 g

Almonds, sliced

(Contains: Almonds May contain traces of: Soy, Sulphites, Egg, Gluten, Milk, Mustard, Peanuts, Sesame)

1 tbsp

Worcestershire Sauce

(May contain traces of: Sesame, Wheat, Sulphites, Mustard, Soy, Gluten, Crustaceans, Milk, Tree nuts, Egg, Fish)

Not included in your delivery

0.06 tsp

Pepper*

2 tbsp

Unsalted Butter*

(Contains: Milk)

1 tbsp

Oil*

0.06 tsp

Salt*

Nutrition Values

Calories510 kcal

Fat28 g

Saturated Fat10 g

Carbohydrate21 g

Sugar8 g

Dietary Fiber6 g

Protein46 g

Cholesterol130 mg

Sodium590 mg

Trans Fat0.5 g

Potassium1300 mg

Calcium125 mg

Iron2.3 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.

Utensils

•Baking Sheet

•Large Non-Stick Pan

Cooking Steps

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.