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Sheet Pan Mediterranean Turkey

Sheet Pan Mediterranean Turkey

with Chickpeas, Veggies and Lemony Yogurt

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This one and done dinner will satisfy, without too much starch! Chickpeas, tomatoes, zucchini and olives make a nourishing medley to match tender turkey scallopini!

Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.

Tags:QuickSheet PanCarb Smart (50g or less)
Allergens:Milk/LaitSulphites/Sulfite

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Turkey Breast Portions

370 mL

Chickpeas

113 g

Baby Tomatoes

50 g

Greek Yogurt

(ContainsMilk/Lait)

200 g

Zucchini

1 unit

Lemon

1 tbsp

Mediterranean Spice Blend

(ContainsSulphites/Sulfite)

1 tsp

Garlic Salt

Not included in your delivery

1.5 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2176 kJ
Calories520 kcal
Fat17 g
Saturated Fat2.5 g
Carbohydrate41 g
Sugar4 g
Dietary Fiber14 g
Protein54 g
Cholesterol105 mg
Sodium1660 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Paper Towel
Strainer
Measuring Spoons
Zester
Medium Bowl
Small Bowl
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450°F. Wash and dry all produce.

Drain and rinse chickpeas. Pat dry with paper towels. Toss chickpeas with half the garlic salt and 1 tbsp oil (dbl for 4 ppl) on a baking sheet. Season with pepper. Roast chickpeas in the middle of the oven, stirring halfway through cooking, until golden brown, 24-26 min.

2

While chickpeas roast, cut zucchini into 1/2-inch rounds. Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges. Stir together half the yogurt (use all the yogurt for 4 ppl), lemon zest and 1/2 tbsp lemon juice (dbl for 4 ppl) in a small bowl. Season with salt and pepper.

3

Add zucchini, tomatoes, half the Mediterranean Spice Blend and 1/2 tbsp oil (dbl for 4 ppl) to one side of another baking sheet. Season with salt and pepper, then toss to combine.

4

Pat turkey dry with paper towels. Season with remaining garlic salt and remaining Mediterranean Spice Blend. Season with pepper. Place on the other side of the baking sheet with veggies. Roast in the top of the oven, until veggies are tender and turkey is cooked through, 12-14 min.**

5

Thinly slice turkey. Divide turkey, chickpeas and veggies between plates. Dollop lemony yogurt over turkey. Squeeze over a lemon wedge, if desired.