Curry Spiced Turkey Breast

with Roasted Zucchini & Minted Quinoa

30 min

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Contains: Milk, Mustard, and Sulphites.

May Contain: Barley, Egg, Oats, Peanuts, Rye, Seafood, Sesame, Soy, Tree Nuts, Triticale, and Wheat.

What We'll Send

White Cooking Wine
Turkey Breast
Lemon
Dijon Mustard
Zucchini
Greek Yogurt
Mint Fresh
Fresh Basil
Ginger
Garlic
Quinoa Blend
Organic White Quinoa, Organic Red Quinoa
Spice Blend
Coriander, Cumin, Turmeric, Chili Powder
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, barley, rye, oats, triticale, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Nutrition
Calories 813
Fat 40g
Protein 53g
Carbohydrates 30g

Cooking Directions

1

Cook Quinoa
- Turn oven on to 425°F.
- Add quinoa blend to a pot with 1 1/2 cups salted water and bring to a boil.
- Reduce heat to low and cover with a lid.
- Cook for 18-22 minutes or until grains are tender.

2

Prepare Ingredients
- Wash zucchini, lemon, basil and mint.
- Trim ends from zucchini and slice into 1/2 inch thick rounds.
- Cut lemon in half.
- Pick and chop basil and mint leaves separately.

3

Cook Turkey
- Heat 1 tbsp. olive oil in a large skillet over medium-high.
- Drain turkey breasts, pat dry with paper towel and season well with salt and pepper.
- Once oil is hot, add turkey and cook for 2 minutes, flipping halfway through, until browned.
- Reduce heat to medium-low, cover skillet and cook for 3-5 minutes, or until cooked to an internal temperature of 165°F.
- Remove from skillet and let rest on cutting board.

4

Roast Zucchini
- While turkey is cooking, line a baking sheet with foil.
- Transfer zucchini to baking sheet and toss with 2 tbsp. olive oil and salt and pepper to taste.
- Place in oven and set a timer for 8 minutes.
- When timer goes off, turn broiler on to 500°F and flip zucchini.
- Scatter half of the basil over top and cook 3-4 minutes, until zucchini is crispy and golden.
- Remove baking sheet from oven and squeeze half of the lemon juice over zucchini.

5

Make Pan Sauce
- Once turkey has finished cooking, return skillet to medium heat.
- Add garlic, ginger and spice blend and cook for 30 seconds, until fragrant.
- Add white cooking wine and mustard and scrape up any browned bits with a wooden spoon.
- Reduce heat to low, place turkey back in skillet and cook 1 minute, basting with pan sauce, until sauce has reduced and thickened.

6

Plate + Serve
- Stir mint into quinoa and portion onto serving plates alongside zucchini.
- Place a turkey breast alongside and spoon any remaining pan sauce over top.
- In a small bowl, combine yogurt with remaining basil and lemon juice to taste.
- Dollop yogurt onto the center of the plate.
- Enjoy!

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