The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Pesto Turkey Kyiv with Squash & Tenderstem
A family classic with a Mindful Chef touch. British turkey breast is stuffed with oozy basil pesto, coated in almond crumb and baked ‘til golden. We add veg with vitamin A-source squash and crunchy tenderstem.
High protein
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 6 tbsp ground almonds (Nuts)
- 4 tbsp green pesto (Rapeseed Oil, Broccoli, Spinach, Broad Beans, Basil, Sunflower Seed, Garlic, Salt, Yeast extract powder (Yeast Extract, Salt), Pumpkin Seeds, Porcini Mushrooms, Kale, Golden Linseeds, Citric Acid, White Quinoa, Ascorbic Acid.)
- 2 tbsp nutritional yeast (Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
- 400g chopped tomatoes (Tomatoes, Tomato Juice, Citric Acid (E330))
- 240g Tenderstem broccoli
- 4 British turkey breasts
- 1 onion
- 1 small butternut squash
- 2 pepper
- 1 garlic clove
Nutritional Information
Calories: 466
Protein: 43g
Carbs: 28g
Fat: 21g
Pesto Turkey Kyiv with Squash & Tenderstem
A family classic with a Mindful Chef touch. British turkey breast is stuffed with oozy basil pesto, coated in almond crumb and baked ‘til golden. We add veg with vitamin A-source squash and crunchy tenderstem.
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Cooking Instructions
- Preheat the oven to 220C / fan 200C / gas mark 7. Boil a kettle. Peel the squash and cut into wedges. Place on a lined baking tray and drizzle with 1 tbsp oil. Sprinkle with sea salt and black pepper. Set aside.
- Make the Turkey Kyivs; in a bowl, mix 1 tbsp ground almonds with the pesto. In another small bowl, combine the remaining almonds with the nutritional yeast. Make an incision into the thickest part of the turkey to create a pocket. Stuff the pockets with the pesto mix. Coat the turkey with the almond crumb then place on a lined baking tray.
- Bake the squash and turkey for 25 mins, until the squash is golden and the turkey is cooked through. Check your turkey is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear.
- Meanwhile, make the tomato sauce. Finely dice the onion. Finely chop or grate the garlic. Thinly slice the peppers. Heat a saucepan with 1 tbsp oil on medium heat. Once hot, add the onion, peppers and garlic and cook for 5 mins, until softened. Add the chopped tomatoes and simmer for 10 mins. Season with sea salt and black pepper.
- Trim the broccoli and place in a saucepan filled with salted boiling water on high heat. Boil for 3-4 mins, until cooked, then drain. Season with sea salt and black pepper.
- Serve the tomato sauce topped with the Turkey Kyivs with broccoli and roasted squash on the side.
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