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Smart Jalapeño Popper Turkey Bake

Smart Jalapeño Popper Turkey Bake

with Broccoli and Zucchini

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This low-starch supper is loaded with restaurant-worthy flavour! Delicious cheesy goodness and spicy jalapeños melt onto tender turkey bites, with a pile of roasted green veggies on the side for good measure.

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

Tags:QuickCalorie Smart (650kcal or less)SpicyCarb Smart (50g or less)
Allergens:Milk/Lait

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

Preparation Time25 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Turkey Breast Portions

½ tbsp

Seasoned Salt

1 unit

Jalapeño

43 g

Cream Cheese

(ContainsMilk/Lait)

¼ cup

Cheddar Cheese, shredded

(ContainsMilk/Lait)

200 g

Zucchini

227 g

Broccoli, florets

2 unit

Green Onion

56 mL

Cream

(ContainsMilk/Lait)

Not included in your delivery

1.5 tbsp

Oil*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories560 kcal
Fat33 g
Saturated Fat15 g
Carbohydrate16 g
Sugar7 g
Dietary Fiber4 g
Protein50 g
Cholesterol165 mg
Sodium1350 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Medium Oven-Proof Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Heat Guide for Step 4 (dbl for 4 ppl): a quarter of the jalapeños for mild, half for medium and all the jalapeños for spicy! Cut broccoli into bite-sized pieces. Cut zucchini in half lengthwise, then into 1/2-inch-thick half-moons. Thinly slice green onions. Thinly slice jalapeño into rounds, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)

2

Add broccoli, zucchini, 1 tsp seasoned salt and 1 tbsp oil (dbl both for 4 ppl) to an unlined baking sheet. Season with pepper, then toss to combine. Roast in the middle of the oven until tender-crisp, 12-14 min.

3

While veggies roast, pat turkey dry with paper towels, then cut into bite-sized pieces. Season with remaining seasoned salt and pepper. Heat a medium oven-proof pan over medium-high heat (use a large oven-proof pan for 4 ppl). When hot, add 1/2 tbsp oil (dbl for 4 ppl), then turkey. Cook, stirring occasionally, until golden-brown and cooked through, 4-6 min.**

4

Reduce heat to low, then stir cream and cream cheese into the pan with turkey. Cook, stirring often, until combined, 1 min. Arrange turkey in a single layer in the pan. (NOTE: If you don't have an oven-proof pan, transfer turkey mixture to an 8x8-inch baking dish. Use a 9x13-inch dish for 4 ppl). Sprinkle cheddar cheese and half the jalapeños over top. (NOTE: Reference heat guide.)

5

Bake turkey in the top of the oven until cheese melts, 3-5 min. (TIP: Keep an eye on cheese so that it doesn't burn!)

6

Divide turkey bake and veggies between plates. Sprinkle green onions over top.