Pesto Turkey Breast

with Crispy Onion Lemon Orzo & Red Pepper Relish

Moderate | 30 min

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This recipe brings light and flavourful Mediterranean influences to the table, featuring a delectable roasted red pepper relish with kalamata olives and sweet onions. Juicy pesto-brushed turkey breast is paired with tender orzo pasta tossed with zesty lemon and savoury crispy onions, and lightly seared zucchini.
Contains: Cashews, Milk, Pine Nuts, Wheat

May Contain: Egg, Fish, Mustard, Peanuts, Sesame, Shellfish, Soy, Sulphites, other Tree Nuts, other sources of Gluten

What We'll Send

Turkey Breast
Crispy Onions
Roasted Red Peppers
Red Onion Diced 1/4"
Basil Pesto
Fresh Basil
Kalamata Olives Sliced
Raw Sugar Pack
Organic Vegetable Stock Cube
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.

Nutritional Info Per Serving
Calories 1105
Fat 36g
Protein 44g
Carbohydrates 58g

Cooking Directions


Prepare Ingredients

  • Bring 1 ½ litres salted water to a boil in a pot.
  • Wash zucchini, lemon, and basil.
  • Cut zucchini in half lengthwise, then into ½ inch thick semi-circles.
  • Zest and cut lemon in half.
  • Pick and finely chop basil leaves.
  • Finely chop roasted red pepper into ¼ inch pieces.

Cook Red Pepper Relish

  • Heat 1 tbsp. olive oil in a large skillet over medium-high heat.
  • Once hot, add onion and cook for 3–4 minutes turning often, until tender.
  • Reduce heat to medium and add chopped roasted red peppers, raw sugar, sliced kalamata olives, and to taste with lemon juice.
  • Season to taste with salt and pepper.
  • Cook for 3–4 minutes until bubbling then transfer to a bowl and set aside.
  • Wash skillet and set aside for Step 4.

Begin Orzo

  • Once water is boiling, crumble in stock cube, add orzo pasta and cook for 5–7 minutes or until al dente.
  • Drain in a fine mesh sieve and return to pot along with 1 tbsp. butter and 1 tbsp. basil pesto.
  • Cover to keep warm.

Cook Turkey + Zucchini

  • Drain and pat dry turkey breast with paper towel.
  • Brush with half of the remaining basil pesto on all sides and season well with salt and pepper.
  • Heat 1 tbsp. olive oil in the same washed skillet from Step 2 over medium-high heat.
  • Once hot, add turkey into the centre of skillet and zucchini around it.
  • Cook turkey for 1–2 minutes per side until golden, turning zucchini occasionally.
  • Reduce heat to medium, brush remaining basil pesto onto turkey.
  • Flip once again and cook for 2–3 minutes until turkey is cooked to an internal temperature of 165°F and zucchini is tender and golden.

Finish Orzo

  • Add crispy onions and lemon zest to taste into orzo.
  • Stir well to combine.


  • Divide orzo onto serving plates.
  • Slice turkey diagonally against the grain into ½ inch slices if desired.
  • Place turkey and zucchini on top of orzo.
  • Stir basil into red pepper relish and spoon overtop of everything.
  • Enjoy!

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