Grilled Turkey Breast with Wild Rice and Roasted Brussels Sprouts

Ingredients

• Turkey breast, grilled 5 oz
• Wild rice, cooked 3/4 cup
• Brussels sprouts, roasted 1 cup
• Olive oil 1 tbsp
• Salt to taste
• Black pepper to taste

Method

1. Prepare Brussels sprouts. Preheat your oven to 400°F (200°C). Rinse 1 cup of Brussels sprouts, trim the ends, and cut them in half. Toss the halved Brussels sprouts with half a tablespoon of olive oil, salt, and pepper to taste. Spread them evenly on a baking sheet.
   Tip: Cutting Brussels sprouts in half ensures even roasting and caramelization.
2. Roast Brussels sprouts. Place the baking sheet in the preheated oven and roast the Brussels sprouts for 25-30 minutes. Halfway through, stir or flip them to ensure even browning.
   Tip: Roasting until they are golden brown and slightly crispy enhances their flavor.
3. Cook wild rice. If your wild rice is not already cooked, rinse 1/3 cup dry wild rice under cold water. In a medium saucepan, combine the rice with 1 cup of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 40-45 minutes until rice is tender and water is absorbed. Fluff with a fork and keep warm.
   Tip: Cooking wild rice in advance saves time; you can reheat it gently before serving.
4. Prepare turkey breast for grilling. While the Brussels sprouts roast and rice cooks, pat dry 5 oz of turkey breast with paper towels. Brush both sides lightly with the remaining half tablespoon of olive oil and season with salt and pepper.
   Tip: Patting the turkey dry helps achieve a nice sear on the grill.
5. Grill the turkey breast. Preheat your grill or grill pan to medium-high heat. Place the turkey breast on the grill and cook for about 5-6 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove from heat and let it rest for 5 minutes before slicing.
   Tip: Resting the turkey allows juices to redistribute, keeping it moist.
6. Plate and serve. On a plate, arrange the grilled turkey breast slices alongside 3/4 cup of cooked wild rice and 1 cup of roasted Brussels sprouts. Serve warm.
   Tip: Add a wedge of lemon or fresh herbs if desired for extra freshness.

Pro tips

• Use a meat thermometer to ensure turkey is cooked safely without drying out.
• Roast Brussels sprouts on a single layer to promote even cooking and caramelization.