Crumbed Turkey and Sweet Potato Chunks
with tomato side salad, coleslaw and sweet chilli sauce0.0(0)
Calories
:
578 kcalProtein
:
45.9g proteinTotal
:
40 minutesDifficulty
:
EasyProtein Rich
Calorie Smart
Eat Me First
Allergens:
- Cereals containing gluten
- Wheat
- Sulphites
- Egg
- Mustard
Succulent turkey breast is coated with crispy breadcrumbs and accompanied by a vibrant and nourishing helping of sweet potatoes in this colourful recipe that's a festive feast for both the eyes and the tastebuds.
Ingredients
Serving amount
320 grams
Irish Turkey Breast
1 pack(s)
Breadcrumbs
(Contains: Cereals containing gluten, Wheat)
40 grams
Salad Leaves
2 unit(s)
Tomato
1 sachet(s)
Balsamic Glaze
(Contains: Sulphites)
200 grams
Diced Sweet Potato
120 grams
Coleslaw Mix
1 sachet(s)
Aioli
(Contains: Egg, Mustard)
1 sachet(s)
Sweet Chilli Sauce
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Butter
Nutrition Values
Energy (kJ)2419 kJ
Energy (kcal)578 kcal
Fat18.5 g
of which saturates2 g
Carbohydrate55.1 g
of which sugars16.3 g
Dietary Fiber6.7 g
Protein45.9 g
Salt3.6 g
Potassium189.6 mg
Calcium8 mg
Iron0.2 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
•Grater
•Baking Sheet with Baking Paper
Cooking steps
1
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Add the sweet potato chunks to a large (lined) baking tray.
- Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
- When the oven is hot, roast on the top shelf until golden, 20-30 mins. Turn the tray halfway through.
2
- Cut the tomato into 2cm chunks.
- Just before serving, toss the tomato with the salad leaves, balsamic glaze and a drizzle of oil.
- Season to taste with salt and pepper.
3
- In a bowl, season the breadcrumbs with salt and pepper.
- Season the turkey breasts with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw turkey and its packaging.
- Spread half the aioli over each breast until completely coated.
- One at a time, press each turkey breast into the breadcrumbs, repeating on all sides to achieve an even crust.
4
- Place a large pan over medium-high with a good glug of oil.
- Add the turkey and pan fry until brown and crispy, 3-5 mins on each side. IMPORTANT: Turkey is cooked when no longer pink in the middle.
- Once cooked, remove from the pan and cover to keep warm.
5
- Add the coleslaw mix and remaining aioli to a bowl and combine.
6
- Divide the sweet potato chunks between plates.
- Serve crumbed turkey, tossed salad, coleslaw and sweet chilli sauce alongside.
