Panko-Crusted Turkey with Hot Honey
and Applewood Smoke-Spiced Roasted Potatoes- Mustard
- Wheat
- Milk
- May contain traces of allergens
- Milk
- Tree nuts
- Peanuts
- Sesame
- Soy
- Sulphites
- Wheat
- Gluten
- Mustard
- Fish
- Crustaceans
- Egg
Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount. Ingredients: Russet potato • Turkey breast • Zucchini • Carrots • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) (milk) • Panko breadcrumbs (bleached wheat flour, yeast, sugar, salt) (wheat) • Hot sauce (aged cayenne peppers, white vinegar, water, salt, spice, garlic powder, xanthan gum, acetic acid) • Honey • Applewood smoke spice (sugars (sugar, maltodextrin, molasses [maltodextrin]), dehydrated vegetables (garlic, onion, red bell pepper), spices (including mustard and celery) and herbs, salt, paprika powder, natural smoke flavor, yeast extract, silicon dioxide, spice extract) (mustard).
Ingredients
340 g
Turkey Breast Portions
7 g
Applewood Smoke Spice
(Contains: May contain traces of allergens, Mustard, Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
2 unit(s)
Russet Potato
⅓ cup
Panko Breadcrumbs
(Contains: Wheat, Gluten, May contain traces of allergens, Wheat)
1 unit(s)
Zucchini
1 unit(s)
Honey
2 tbsp
Hot Sauce
(Contains: Gluten, Milk, Mustard, Sulphites, Fish, Sesame, Tree nuts, Soy, Crustaceans, Wheat, Egg, May contain traces of allergens)
1 unit(s)
Sour Cream
(Contains: Milk, May contain traces of allergens, Milk)
1 unit(s)
Carrot
Not included in your delivery
5.5 tsp
Oil*
0.06 tsp
Pepper*
½ tbsp
Butter*
(Contains: Milk)
0.06 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Remove brown spots from potatoes, then cut into 1/2-inch pieces.
- To a parchment-lined baking sheet, add potatoes, 1 tsp (2 tsp) Applewood Smoke Spice and 1/2 tbsp (1 tbsp) oil. Toss to coat.
- Roast in the middle of the oven for 24-26 min, tossing halfway through, until golden and tender.
- Meanwhile, to a small microwavable bowl, add 1/2 tbsp (1 tbsp) butter. Microwave for 30 sec, until melted.
- To the bowl with melted butter, add panko, remaining Applewood Smoke Spice and 1 tsp (2 tsp) oil. Stir to combine.
- Pat turkey dry with paper towels. Season all over with salt and pepper.
- Cover each turkey portion with plastic wrap.
- Using a mallet, rolling pin or heavy-bottomed pan, carefully pound each turkey portion until 1/2-inch thick.
- Evenly spread sour cream over tops of turkey, then sprinkle with panko mixture, gently pressing down to adhere.
- Transfer turkey to another parchment-lined baking sheet.
- Roast in the bottom of the oven for 16-18 min, until turkey is cooked through.**
- Meanwhile, cut zucchini in half lengthwise, then into 1/2-inch half-moons.
- Peel, then cut carrot in half lengthwise, then into 1/4-inch half- moons.
- Heat a large non-stick pan over medium.
- When hot, add 1 tbsp (2 tbsp) oil, then carrots. Cook for 5-6 min, stirring often, until tender-crisp.
- Add zucchini. Cook for 3-4 min, stirring often, until veggies are tender.
- In another small bowl, stir together honey and half the hot sauce (use all for 4 servings).
- Slice turkey.
- Divide turkey, potatoes and zucchini between plates.
- Drizzle hot honey over top.
