with Applewood Smoke-Spiced Roasted Potatoes
Hot honey is a distinctive combo of sweet and heat that can be drizzled on all your favourite foods. In this dish, it's delicious spooned over panko-crusted turkey and smoky potatoes. Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount. Ingredients: Russet potato • Turkey breast • Zucchini • Carrots • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) (milk) • Panko breadcrumbs (bleached wheat flour, yeast, sugar, salt) (wheat) • Hot sauce (aged cayenne peppers, white vinegar, water, salt, spice, garlic powder, xanthan gum, acetic acid) • Honey • Applewood smoke spice (sugars (sugar, maltodextrin, molasses [maltodextrin]), dehydrated vegetables (garlic, onion, red bell pepper), spices (including mustard and celery) and herbs, salt, paprika powder, natural smoke flavor, yeast extract, silicon dioxide, spice extract) (mustard).
Allergens
Utensils
Tags
Turkey Breast Portions
340 g
Applewood Smoke Spice
7 g
Russet Potato
2 unit(s)
Panko Breadcrumbs
0.33 cup
Zucchini
1 unit(s)
Honey
1 unit(s)
Hot Sauce
2 tbsp
Sour Cream
1 unit(s)
Carrot
1 unit(s)
Oil
5.5 tsp
Pepper
0.063 tsp
Butter
0.5 tbsp
Salt
0.063 tsp
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Remove brown spots from potatoes, then cut into 1/2-inch pieces.
- To a parchment-lined baking sheet, add potatoes, 1 tsp (2 tsp) Applewood Smoke Spice and 1/2 tbsp (1 tbsp) oil. Toss to coat.
- Roast in the middle of the oven for 24-26 min, tossing halfway through, until golden and tender.
- Meanwhile, to a small microwavable bowl, add 1/2 tbsp (1 tbsp) butter. Microwave for 30 sec, until melted.
- To the bowl with melted butter, add panko, remaining Applewood Smoke Spice and 1 tsp (2 tsp) oil. Stir to combine.
- Pat turkey dry with paper towels. Season all over with salt and pepper.
- Cover each turkey portion with plastic wrap.
- Using a mallet, rolling pin or heavy-bottomed pan, carefully pound each turkey portion until 1/2-inch thick.
- Evenly spread sour cream over tops of turkey, then sprinkle with panko mixture, gently pressing down to adhere.
- Transfer turkey to another parchment-lined baking sheet.
- Roast in the bottom of the oven for 16-18 min, until turkey is cooked through.**
- Meanwhile, cut zucchini in half lengthwise, then into 1/2-inch half-moons.
- Peel, then cut carrot in half lengthwise, then into 1/4-inch half- moons.
- Heat a large non-stick pan over medium.
- When hot, add 1 tbsp (2 tbsp) oil, then carrots. Cook for 5-6 min, stirring often, until tender-crisp.
- Add zucchini. Cook for 3-4 min, stirring often, until veggies are tender.
- In another small bowl, stir together honey and half the hot sauce (use all for 4 servings).
- Thinly slice turkey.
- Divide turkey, potatoes and zucchini between plates.
- Drizzle hot honey sauce over top.
690
kcal
Calories
22
g
Fat
6
g
Saturated Fat
75
g
Carbohydrate
16
g
Sugar
7
g
Dietary Fiber
50
g
Protein
115
mg
Cholesterol
860
mg
Sodium
0.2
g
Trans Fat
2200
mg
Potassium
125
mg
Calcium
4.5
mg
Iron
and applewood smoke-spiced roasted potatoes
with Charred Corn Wild Rice and Pico de Gallo
