avec pommes de terre rôties aux épices fumées au bois de pommier
« Faible en calories » (650 kcal ou moins) est fondé sur un calcul de la quantité de kilocalories par portion. Ingrédients : Pomme de terre Russet • Poitrine de dinde • Courgette • Carottes • Crème sure (substances laitières, substances laitières modifiées, amidon de maïs modifié, phosphate de sodium, citrate de sodium, carraghénane, gomme de caroube, gomme guar, enzyme microbienne, culture bactérienne, alginate de propylène glycol, gomme de xanthane) (lait) • Chapelure panko (farine de blé blanchie, levure, sucre, sel) (blé) • Sauce piquante (piments de cayenne vieillis, vinaigre blanc, eau, sel, épices, poudre d'ail, gomme xanthane, acide acétique) • Miel • Épices fumées au bois de pommier (sucres (sucre, maltodextrine, mélasse [maltodextrine]), légumes déshydratés (ail, oignon, poivron rouge), épices (dont moutarde et céleri) et herbes, sel, poudre de paprika, arôme de fumée naturel, extrait de levure, dioxyde de silicium, extrait d'épices) (moutarde).
Allergens
Utensils
Tags
Portions de poitrine de dinde
340 g
Épices fumées au bois de pommier
7 g
Pomme de terre Russet
2 unit(s)
Chapelure panko
0.33 cup
Courgette
1 unit(s)
Miel
1 unit(s)
Sauce piquante
2 tbsp
Crème sure
43 mL
Carotte
1 unit(s)
Huile*
5.5 tsp
Poivre*
0.063 tsp
Butter*
0.5 tbsp
Sel*
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).
- Slice turkey.
- Divide turkey, potatoes and zucchini between plates.
- Drizzle hot honey 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
