Mango-Glazed Caribbean-Style Turkey
with Creamy Coleslaw and Green-Onion Lime Rice
Taste the Islands with this Caribbean-style turkey, seasoned with our Jerk Spice Blend, then topped with a sweet and umami mango chutney glaze. Creamy coleslaw and zesty green onion-lime rice make every bite an adventure.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
340 g
Turkey Breast Portions
¾ cup
Basmati Rice
170 g
Coleslaw Cabbage Mix
1 unit(s)
Green Onion
1 unit(s)
Lime
4 tbsp
Mango Chutney
2 tbsp
Mayonnaise
(Contains: Egg, Mustard May contain traces of: Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)
1 tbsp
Jerk Spice Blend
(May contain traces of: Sulphites, Wheat, Mustard, Milk, Sesame, Soy, Peanuts, Tree nuts)
1 tbsp
Soy Sauce
(Contains: Soy, Wheat, Sulphites May contain traces of: Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Egg)
Not included in your delivery
0.13 tsp
Pepper*
¼ tsp
Salt*
1 tbsp
Unsalted Butter*
(Contains: Milk)
1.5 tbsp
Oil*
½ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
- Add 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) salt to a medium pot.
- Cover and bring to a boil over high heat. Once boiling, add rice, then reduce heat to low.
- Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
- Remove from heat. Set aside, still covered.
- Meanwhile, pat turkey dry with paper towels, then, if applicable, cut into 2 (4) equal pieces on a separate cutting board.
- Season all over with Jerk Spice Blend, salt and pepper.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) oil, then turkey. (NOTE: Don't overcrowd the pan; cook turkey in 2 batches if needed.) Cook until golden, 1-2 min per side.
- Transfer turkey to a parchment-lined baking sheet.
- Bake in the middle of the oven until turkey is cooked through, 8-10 min.**
- Set turkey aside to rest for 5 min.
- Meanwhile, zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges.
- Add mayo, lime juice, half the lime zest, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.
- Add coleslaw cabbage mix to bowl with dressing. Toss to coat.
- Reheat the same pan (from step 2) over medium.
- When hot, add soy sauce, mango chutney and 2 tbsp (4 tbsp) water. Season with pepper.
- Remove from heat.
- Meanwhile, thinly slice green onions.
- Fluff rice with a fork, then add half the green onions and remaining lime zest.
- Thinly slice turkey.
- Divide rice, turkey and coleslaw between plates.
- Spoon glaze from the pan over turkey and sprinkle with remaining green onions.
- Squeeze a lime wedge over top, if desired.
If you've opted to get turkey, pat turkey dry with paper towels, then, if applicable, cut into 2 (4) equal pieces on a separate cutting board.Prepare and season turkey the same way as the chicken. Sear it in the same way the recipe instructs you to sear the chicken, but increase the oil amount to 1 tbsp (2 tbsp) oil. Transfer turkey to a parchment-lined baking sheet. Decrease the baking time to 8-10 min.** Set turkey aside to rest for 5 min.
