Creamy Sundried Tomato Turkey Breast
with mashed potatoes and roasted broccoliCalories
:
1430 kcalProtein
:
73g proteinTotal
:
20 minutesDifficulty
:
EasyQuick
Allergens:
- Milk
- Sulphites
- Crustaceans
- Sulphites
- Fish
- Milk
- Soy
- Tree nuts
- Wheat
- Sesame
- Mustard
- Egg
- May contain traces of allergens
- Peanuts
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
400 g
Turkey Breast Steak
400 g
Mashed potatoes
(Contains: Milk, Sulphites May be present: Crustaceans, Sulphites, Fish, Milk, Soy, Tree nuts, Wheat, Sesame, Mustard, Egg)
¼ cup
Sun-Dried Tomato Pesto
(Contains: Milk May be present: Sulphites, Soy)
1 unit(s)
Cream Cheese
(Contains: Milk)
56 g
Baby Spinach
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
227 g
Broccoli
5 g
Italian Herb Spice Blend
(Contains: Sulphites May be present: Milk, Soy, Tree nuts, Wheat, Sesame, Mustard, Peanuts)
1 unit(s)
Tomato
Not included in your delivery
1 tbsp
Butter*
(Contains: Milk)
2 tbsp
Oil*
⅓ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Calories1430 kcal
Fat69 g
Saturated Fat28 g
Carbohydrate135 g
Sugar23 g
Dietary Fiber17 g
Protein73 g
Cholesterol195 mg
Sodium4210 mg
Trans Fat1.5 g
Potassium3850 mg
Calcium700 mg
Iron7.5 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
•Large Non-Stick Pan
•Baking Sheet
Cooking Steps
1
- Before starting, preheat the oven to 450°F.
Wash and dry all produce. - Cut tomato into 1/2-inch pieces.
- Preheat a large non-stick pan over medium.
- Pat turkey dry with paper towels. Season with half of the Italian Herb Spice Blend (use all for 4 servings) and pepper. (NOTE: If turkey steaks are thicker then 1 inch, place each piece on a cutting board and cover with plastic wrap. Using a rolling pin or heavy-bottomed pan, pound each turkey steak until 1-inch thick.)
2
- To the pan, add 1 tbsp (2 tbsp) oil, then turkey steaks. (NOTE: Don't crowd the pan; cook in 2 batches if needed.) Pan-fry for 1-2 min, flipping halfway through, until golden. Transfer turkey to one side of a unlined baking sheet.
- On the other side, add broccoli and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to combine.
- Cook in the middle of the oven for 10-12 min, until cooked through.**
3
- Meanwhile, to the same large non-stick pan (from step 2) over medium heat. Add 1 tbsp (2 tbsp) butter, tomatoes and remaining Italian Herb Spice Blend. Season with salt and pepper. Cook until tomatoes soften, 3-4 min.
- Add pesto, cream cheese, 1/4 cup (1/2 cup) water and half the parmesan. Bring to a simmer. Cook for 1-2 min.
- Add spinach, stir to combine. Remove from heat.
4
- Meanwhile, in a microwave-safe bowl, add mashed potatoes. Cook uncovered for 2-3 min. Season with salt and pepper.
5
- Divide mash potatoes, broccoli and turkey between plates.
- Spoon creamy sundried tomato sauce over turkey.
- Sprinkle remaining parmesan over turkey.
