Lemon Turkey Bites with Warm Edamame Cream and Crispy Brussels Sprouts

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the Brussels sprouts on a sheet pan and toss them with 15 ml (1 tbsp) olive oil, 1/2 tsp sweet paprika, 1/2 tsp salt, and a pinch of black pepper. Roast for 20 to 25 minutes, stirring halfway through, until golden and crisp at the edges.

2. 2

   Meanwhile, in a bowl combine the turkey breast with 15 ml (1 tbsp) olive oil, Dijon mustard, 1 grated garlic clove, 15 ml (1 tbsp) lemon juice, half of the lemon zest, 1 tsp sweet paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Let it rest for 10 minutes while you make the cream.

3. 3

   For the warm cream, heat a saucepan over medium heat with one spoonful of the chicken broth. Add 2 chopped garlic cloves and cook for 30 seconds. Stir in the edamame, the remaining chicken broth, ground cumin, 1/4 tsp salt, and a pinch of black pepper. Cook for 4 to 5 minutes until the edamame is tender and heated through.

4. 4

   Transfer the cooked edamame to a blender or food processor. Add the Greek yogurt, grated Parmesan, the remaining lemon zest, and 15 ml (1 tbsp) lemon juice. Blend until thick and smooth. If needed, add 1 or 2 tablespoons of hot water to adjust the texture. Keep the cream warm.

5. 5

   Heat a large skillet over medium-high heat. Add the marinated turkey in a single layer and sear for 3 to 4 minutes per side, until fully cooked and still juicy in the center.

6. 6

   Spread the warm edamame cream onto plates. Top with the turkey bites and serve with the roasted Brussels sprouts. Finish with chopped fresh chives and serve right away.