Turkey breasts with baked potatoes and homemade coleslaw

Turkey breasts with baked potatoes and homemade coleslaw

Looking for a yummy dinner that will make your family happy but won’t mean spending a load of time toiling in the kitchen? Try turkey breast burgers with a homemade clean coleslaw and baked herby potato chips for a healthier take on your kids’ favourite takeaway food. The turkey breasts and baked potatoes dish will look like you went all out when really it’ll save you loads of time, be budget friendly, and even come with a couple of sneaky health tips.

Prep time: 10 minutes

Cook time: 20 minutes

Servings: 4 people


  • Olive oil, for drizzling
  • 2 x turkey breast fillets, sliced into halves
  • 2 tbsp fresh flat leaf parsley or coriander
  • Squeeze of lemon juice
  • 2-3 tbsp fat free Greek style yoghurt
  • ½ red onion, peeled
  • ¼ small green cabbage
  • ¼ small purple cabbage
  • 2 carrots, washed with the top and ends removed and discarded
  • 1 tsp or more of dried thyme or rosemary
  • Sea salt and freshly ground pepper
  • 6-8 baby potatoes, washed then thinly sliced into rounds
  • 4 x soft crusty rolls of choice


Preheat the oven to 180°C / 350°F / Gas mark 4.

Line a baking tray with greaseproof paper and drizzle it evenly with some olive oil. Add in the thinly sliced potatoes and coat with the dried herbs and freshly ground pepper. Do not salt yet.

Pop the tray into the oven and cook your potatoes for 15 minutes, turning halfway through and then seasoning them with salt.

For the clean coleslaw:

Over a large shallow plate and using a box grater, shred the vegetables and onion together and toss through. In another small bowl combine the yoghurt, lemon juice and season to taste.

Health Tip: Normally we reach for the mayonnaise when making slaw, however this version is far healthier and your family will be none the wiser! Set aside the dressing once it’s made.

Meanwhile, bring a kettle to the boil and pour the water into a saucepan large enough to take the turkey breast halves. Poach them for around 5-8 minutes. Check to see they are cooked by running a sharp blade through the middle of the flesh and if any pink shows, give them some more time.

Next, heat up a griddle pan and drizzle a little olive oil over it. Allow it to get hot but not spitting. Remove the crisped potatoes and tip them onto a serving platter and tent lightly with tinfoil to keep them warm.

Using tongs or a fork, move the juicy turkey breasts to the griddle and sear them to lock those griddle pan marks in, then remove immediately. Put the crusty rolls on the same baking tray the potatoes cooked on and with the oven turned off, pop them in to heat gently.

Now toss the coleslaw with the dressing and sprinkle with the fresh herbs. Remove the warmed crusty rolls and serve with the sides of herby crispy potatoes and a generous dollop of the coleslaw.

If your kids like gherkins or pickles, this is the time to offer them.

Your kids will be delighted with your very fancy looking burger and chips and will gobble it all up in no time.