Lemon and Herb Crusted Turkey
with pesto roasted vegCalories
:
608 kcalProtein
:
48g proteinTotal
:
40 minutesDifficulty
:
EasyProtein Rich
Family Friendly
Calorie Smart
Allergens:
- Cereals containing gluten
- Wheat
- Egg
- Mustard
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
1 unit(s)
Bell Pepper
1 unit(s)
Onion
1 unit(s)
Lemon
1 sachet(s)
Dried Oregano
1 pack(s)
Breadcrumbs
(Contains: Cereals containing gluten, Wheat)
320 grams
Irish Turkey Breast
1 sachet(s)
Aioli
(Contains: Egg, Mustard)
30 grams
Green Pesto
500 grams
Baby Potatoes
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Energy (kJ)2543 kJ
Energy (kcal)608 kcal
Fat23.8 g
of which saturates3.4 g
Carbohydrate53.2 g
of which sugars18.1 g
Dietary Fiber11.6 g
Protein48 g
Salt2.3 g
Potassium1178.9 mg
Calcium76.2 mg
Iron0.8 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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Zester
•Baking Sheet with Baking Paper
Cooking steps
1
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes into 2cm chunks, and pop them onto a lined baking tray.
- Drizzle with oil and season with half the oregano, salt and pepper.
- Roast on the top shelf of the oven until fork tender, 25-35 mins.
2
- Halve and peel the onion, then cut each half into 3 wedges.
- Zest and quarter the lemon.
- Meanwhile, halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.
- After 15 mins of potato cooking time, pop the bell pepper and onion with the potatoes. Drizzle with oil and season with salt and pepper. Spread out in a single layer.
- Once roasted, toss the veg with the pesto.
3
- In a bowl mix breadcrumbs, lemon zest, remaining oregano, salt, pepper and a good drizzle of oil.
- Place the turkey on another lined baking tray.
- Season with salt and pepper. Spread a bit of aioli over and press the crumb on firmly.
- Bake until golden and cooked through, 10-15 mins. IMPORTANT: Wash hands and equipment after handling raw turkey and its packaging. Turkey is cooked when no longer pink in the middle.
4
- Divide the pesto veg and crumbed turkey between plates.
- Drizzle any remaining aioli over the turkey.
- Serve the lemon wedges on the side for squeezing over.
