Baked Turkey Breast with Roasted Carrots and Wild Rice

Name: Baked Turkey Breast with Roasted Carrots and Wild Rice
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 2
Cuisine: American
Ingredients: 5 oz Turkey breast (skinless) (about 141.8 grams, ground turkey recommended); 1 cup Carrots (about 240 grams, peeled and cut into sticks); 1/2 cup Wild rice (cooked) (about 120 grams cooked); 1 tsp Olive oil (extra virgin); 1 tsp Thyme (fresh or dried)

355 kcal · 19 g protein · 15 minutes · 2 servings

Add to my plan

Baked Turkey Breast with Roasted Carrots and Wild Rice

This wholesome dish features tender baked turkey breast paired with sweet roasted carrots and nutty wild rice. The subtle aroma of thyme and a drizzle of olive oil enhance the natural flavors, making it a satisfying and nutritious meal perfect for any day.

355 kcal 19 g protein 15 minutes

Ingredients

Turkey breast (skinless) 5 oz
Carrots 1 cup
Wild rice (cooked) 1/2 cup
Olive oil 1 tsp
Thyme 1 tsp

Method

Preheat Oven and Prepare Carrots. Preheat your oven to 400°F (200°C). Peel the carrots and cut them into sticks about 2-3 inches long. Place the carrot sticks on a baking sheet lined with parchment paper or foil.
Tip: Cut carrots evenly to ensure they roast uniformly.
Season Carrots. Drizzle half of the olive oil (1/2 tsp) over the carrots and sprinkle half of the thyme (1/2 tsp). Toss the carrots gently to coat them evenly with oil and thyme. Spread them out in a single layer.
Tip: Use your hands or tongs for even coating without breaking the carrots.
Prepare Turkey Breast. Place the turkey breast on a separate baking dish. Drizzle the remaining olive oil (1/2 tsp) over the turkey and sprinkle the remaining thyme (1/2 tsp) evenly on top. Rub the oil and thyme into the turkey to coat well.
Tip: Pat the turkey dry with paper towels before oiling to help the seasoning stick better.
Bake Turkey and Carrots. Put both the baking sheet with carrots and the dish with turkey into the preheated oven. Bake for 35-40 minutes, or until the turkey reaches an internal temperature of 165°F (74°C) and the carrots are tender and slightly caramelized. Stir the carrots halfway through baking for even roasting.
Tip: Use a meat thermometer to check turkey doneness for safety and juiciness.
Warm the Wild Rice. While the turkey and carrots are baking, warm the cooked wild rice. You can microwave it covered for 1-2 minutes or heat it gently in a small saucepan over low heat with a splash of water to prevent drying.
Tip: Fluff the rice with a fork after warming to separate grains.
Plate and Serve. Once everything is cooked, slice the turkey breast if desired. Serve the turkey alongside the roasted carrots and warm wild rice. Enjoy your balanced and flavorful meal!
Tip: Garnish with a sprig of fresh thyme for a nice presentation.

Pro tips

Let the turkey rest for 5 minutes after baking to retain juices.
Use fresh thyme if possible for a brighter flavor, but dried thyme works well too.