Roasted Turkey with Chia-Lemon Crust, Zucchini Ribbons, Garlic Mushrooms, and Light Ricotta-Chive Cream

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Line a baking tray or dish with parchment paper and leave room for the turkey.

2. 2

   2. In a small bowl, mix the chia seeds, 1 tablespoon olive oil, lemon zest, 1 tablespoon lemon juice, 1 grated garlic clove, oregano, sweet paprika, half of the salt, and half of the black pepper until a thick paste forms.

3. 3

   3. Pat the turkey breast dry with paper towels. Spread the chia-lemon paste over the top of the turkey pieces, pressing gently so it adheres well.

4. 4

   4. Place the turkey on the tray and roast for 18 to 22 minutes at 220 °C / 425 °F, or until cooked through and juicy. Let it rest for 5 minutes out of the oven before serving.

5. 5

   5. While the turkey roasts, heat 1/2 tablespoon olive oil in a large skillet over medium-high heat. Add the mushrooms and cook for 5 to 7 minutes until browned and their moisture has evaporated.

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   6. Add 2 minced garlic cloves, a pinch of salt, and black pepper to the mushrooms, and cook for 1 more minute, stirring so the garlic becomes fragrant without burning. Remove from the heat and keep warm.

7. 7

   7. In the same skillet, add the remaining 1/2 tablespoon olive oil. Add the zucchini ribbons, a pinch of salt, and 1 tablespoon lemon juice. Sauté for 2 to 3 minutes over medium-high heat so they become tender but still keep some bite.

8. 8

   8. In a bowl, combine the ricotta, Greek yogurt, chives, 2 tablespoons water, a pinch of salt, and black pepper. Stir or whisk until smooth and light; add the remaining water if needed to adjust the texture.

9. 9

   9. To serve, spread the light ricotta-chive cream onto each plate, place the chia-lemon turkey on top or alongside, and add the zucchini ribbons and garlic mushrooms. Finish with any juices from the turkey tray spooned over the top.