Pan Seared Turkey Breast

in a Sweet and Sour Fig Sauce with Basmati Rice and Swiss Chard

30 min

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Contains: Milk, Sulphites

May Contain: Mustard, Wheat, Gluten, Egg, Sesame, Tree Nuts, Peanuts, Soy, Fish, Shellfish


Contains: Milk and Sulphites.

May Contain: Egg, Mustard, Peanuts, Seafood, Sesame, Soy, Tree Nuts, Wheat, and Gluten.

What We'll Send

Turkey Breast
White Cooking Wine
Black Mission Figs
Brown Sugar
Sicilian Mixed Olives
Red Wine Vinegar
Italian Parsley
Basmati Rice
Red Swiss Chard
Red Onion Diced 1/4"
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, gluten, 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.

Calories 844
Fat 39g
Protein 38g
Carbohydrates 74g

Cooking Directions


Tip: Cooking a 4 person meal? In Step 3, cook turkey breasts in one skillet for 4-6 minutes per side, or until an internal temperature of 165°F. In Step 4, cook onions and make Marbella sauce in second skillet over medium heat with 1 tbsp olive oil. 


Cook Rice

Rinse and drain rice in a fine mesh sieve. Add rice to a small pot with 1 ½ cups (3 cups for 4 servings) salted water. Bring to a boil over high heat and reduce heat to low. Cover with a lid and cook for 8-10 minutes, or until grains are tender.


Prepare Ingredients

Wash Swiss chard and Italian Parsley. Pick and chop parsley leaves. Remove Swiss Chard leaves from stem. Dice stems into ¼ inch pieces. Slice leaves into ½ inch ribbons. Remove stems from black mission figs. Roughly chop figs and olives. Drain and pat turkey dry on paper towel. Season both sides well with salt and pepper.


Cook Turkey

Heat 2 tbsp. (4 tbsp. for 4 servings) olive oil in a large skillet over medium-high. Cook turkey for 3-5 minutes each side, until golden and mostly cooked. Set turkey to one side of skillet. Add onions and chard stems to other side. Cook for 1 minute or until beginning to soften. 


Make Marbella Sauce

Stir capers, olives, figs, and garlic into onions until fragrant. Reduce heat to low. Stir white cooking wine, red wine vinegar, and brown sugar into onions until sugar dissolves. Move turkey pieces around so they sit in sauce. Cover with a lid. Cook for about 2 minutes, or until turkey is cooked to an internal temperature of 165F° and about ⅓ cup (⅔ cup for 4 servings) liquid is left in skillet. Remove lid and swirl 2 tbsp. (4 tbsp. for 4 servings) butter into sauce until thick and shiny. Turn off heat.


Cook Swiss Chard

Meanwhile, heat 1 tbsp. (2 tbsp for 4 servings) olive oil in a second skillet over medium-high. Add chard leaves. Cook for 2-3 minutes, or until bright green and tender. Season to taste with salt and pepper.



Stir parsley into turkey sauce. Divide rice and Swiss chard onto serving plates. Place a piece of turkey on top of rice. Spoon sauce on top. Enjoy!

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