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Sheet Pan Mediterranean Turkey
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Sheet Pan Mediterranean Turkey

Sheet Pan Mediterranean Turkey

with Chickpeas, Veggies and Lemony Yogurt

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:
Sheet Pan
Carb Smart
Allergens:
Milk
Sulphites

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

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

340 g

Turkey Breast Portions

370 mL

Chickpeas

113 g

Baby Tomatoes

50 g

Greek Yogurt

(Contains Milk)

200 g

Zucchini

1 unit

Lemon

1 tbsp

Mediterranean Spice Blend

(Contains Sulphites)

1 tsp

Garlic Salt

(Contains Sulphites)

Not included in your delivery

1.5 tbsp

Oil*

¼ tsp

Salt and Pepper*

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Nutrition Values

Calories510 kcal
Fat17 g
Saturated Fat3 g
Carbohydrate40 g
Sugar4 g
Dietary Fiber14 g
Protein53 g
Cholesterol105 mg
Sodium1370 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
Paper Towel
Strainer
Measuring Spoons
Zester
Medium Bowl
Small Bowl

Instructions

Roast chickpeas
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.

Prep and make lemony yogurt
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.

Season veggies
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.

Roast turkey
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.**

Finish and serve
5

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