Roast Chester with Vegetable Farofa and Light Salpicão

Fit Roast Chester

Ingredients:

• 1 boneless turkey breast (about 1 kg)
• 2 cloves of minced garlic
• Juice of 1 lemon
• Zest of 1 lemon
• 1 tablespoon olive oil
• 1 teaspoon salt
• Black pepper to taste
• Fresh rosemary and thyme to taste
• 1 cup of homemade vegetable broth (to water the turkey during roasting)

Preparation method:

1. In a bowl, mix the garlic, lemon juice and zest, olive oil, salt, pepper, rosemary and thyme.
2. Rub this mixture on the turkey, covering the meat well, and let it marinate for at least 1 hour in the refrigerator (for more flavor, leave it overnight).
3. Preheat the oven to 200°C. Place the turkey in a baking dish and bake for about 1 hour and 15 minutes, basting it with the vegetable broth every 20 minutes to keep it moist and flavorful.
4. When golden brown and cooked through, remove from the oven and let rest for 10 minutes before slicing.

Vegetable Farofa

Ingredients:

• 1 cup of oatmeal or almond flour
• 1 grated carrot
• 1 grated zucchini
• 1 chopped onion
• 1 tablespoon olive oil
• 2 tablespoons raisins (optional)
• Salt and black pepper to taste
• Chopped chives to taste

Preparation method:

1. In a frying pan, heat the olive oil and sauté the onion until transparent.
2. Add the carrots and zucchini and sauté for a few minutes until soft.
3. Add the oat or almond flour and stir until well combined.
4. Season with salt and pepper, add the raisins (if desired) and finish with the chives. Set aside.

Light Salad

Ingredients:

• 1 cooked and shredded chicken breast
• 1 grated carrot
• 1 green apple, diced
• 1/2 cup of sweet corn
• 1/2 cup fresh peas
• 1/4 cup plain yogurt sugar free
• 1 tablespoon light mayonnaise (optional, for extra creaminess)
• Juice of 1/2 lemon
• Salt and black pepper to taste
• Chopped parsley and chives to taste

Preparation method:

1. In a bowl, mix the shredded chicken, carrots, apple, corn and peas.
2. Add the yogurt and mayonnaise (if using) and mix until the salpicão is creamy.
3. Season with salt, pepper and lemon juice.
4. Finish with chopped parsley and chives. Refrigerate until ready to serve.

Montagem

1. Serve the sliced roast turkey accompanied by vegetable farofa and light salpicão.
2. Garnish the dish with fresh herbs, such as rosemary or parsley, for a special touch.