Thyme Roasted Turkey Breast With Guajillo Chile and Pepita Seed Mojo With a Side of Riced Cauliflower With Roasted Brussels Sprouts

Created by Chef Chris Lenza at Benessair Health

Fresh turkey breast, 2-3 lbs.

Thyme dry, ½ teaspoon

Garlic granulated, ½ teaspoon

Salt, ¼ teaspoon

Pepper ground, ¼ teaspoon

Olive oil, 5 tablespoons

Guajillo chile, 6

Chipotle pepper in adobe, 1

Garlic, 3 cloves diced

Shallot, 1 diced

Roma tomatoes, 2 diced

Orange juice, ¼ cup

Pepita seeds, 4 tablespoons

Riced cauliflower, 3 cups

Carrots, 1 cup diced

Fresh thyme, 1 sprig

Brussels Sprouts, 2 cups cut into halves

Salt, pinch

Pepper, to taste


Fresh parsley, ¼ cup chopped

Green onion, ¼ cup chopped

Lime wedges 6 (optional)

For the mojo: In a 4-quart pot add guajillo chile peppers, chipotle pepper, garlic, shallot, and Roma tomatoes, and fill with water until ingredients are just covered. Place onto a burner on high heat and bring to a boil. Now lower to a simmer and let this cook for about 30 minutes on low heat. Next strain ingredients into a mesh strainer and place the ingredients into a blender with pepita seeds, ¼ cup of orange juice, and a pinch of salt. Blend on high for about 1 minute and wipe down the sides of the blender with a spatula as needed. Continue to blend until fully emulsified. (For a thinner sauce, add ¼ cup of water at a time until desired consistency.) Set sauce aside.

For the turkey breast: Preheat the oven to 350F. Combine in a small bowl salt, pepper, garlic, thyme, 2 tablespoons of oil. Mix well and begin to rub onto the turkey breast on both sides. Place the turkey breast onto a baking sheet and place in oven on the middle rack. Bake until the turkey reaches 165F. Remove from oven and cover with baking foil and let rest for at least 30 minutes.

For the riced cauliflower: Preheat oven to 350F. In a mixing bowl add 2 tablespoons of olive oil, Brussels sprouts, and a pinch of salt and pepper. Bake for 15–20 minutes or until the sprouts are fork-tender. Remove from oven and set aside. In a large sauté pan add the remaining olive oil and carrots, and cook on medium heat, stirring occasionally for 5 minutes. Next add rice cauliflower and fresh thyme, and cook for an additional 5 minutes. Add Brussels sprouts to the riced cauliflower mixture, place a lid on top and set aside for serving. 

Assembly: Slice turkey breast to ½-inch slices. Place riced cauliflower mixture on a large platter and begin to lay slices of turkey breast. Drizzle Mojo sauce on top of the turkey. Sprinkle fresh parsley and green onion on top for garnish.  Squeeze optional lime juice on top of the dish if you wish.

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