Roasted Turkey Breast with Barley and Steamed Broccoli

Ingredients

• Turkey breast 6 oz
• Barley 1.5 cups cooked
• Broccoli 2 cups steamed
• Olive oil 1 tbsp

Method

1. Prepare the turkey breast. Preheat your oven to 375°F (190°C). Lightly oil a baking dish with half a tablespoon of olive oil. Place the 6 oz (170.1g) ground turkey breast in the dish, spreading it evenly. Season with salt and pepper if desired.
   Tip: Using ground turkey breast ensures even cooking and tenderness.
2. Roast the turkey. Place the baking dish in the preheated oven. Roast the turkey for about 30-35 minutes or until the internal temperature reaches 165°F (74°C). Use a meat thermometer for accuracy.
   Tip: Avoid overcooking to keep the turkey moist and tender.
3. Cook the barley. While the turkey roasts, rinse 1/2 cup of dry barley under cold water. In a medium saucepan, combine the barley with 1 1/4 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes until tender and water is absorbed. Once cooked, fluff with a fork.
   Tip: You can prepare barley in advance and reheat it to save time.
4. Steam the broccoli. Cut broccoli into florets if not pre-cut. Bring about an inch of water to a boil in a pot with a steamer basket. Place broccoli in the basket, cover, and steam for 5-7 minutes until bright green and tender-crisp.
   Tip: Avoid over-steaming to preserve nutrients and texture.
5. Combine and finish. In a large bowl, combine the cooked barley and steamed broccoli. Drizzle the remaining half tablespoon of olive oil over the mixture and toss gently to coat. Serve the roasted turkey breast alongside the barley and broccoli mixture.
   Tip: Tossing with olive oil adds flavor and healthy fats.

Pro tips

• Use a meat thermometer to ensure turkey is safely cooked without drying out.
• Cook barley in larger batches and refrigerate leftovers for quick meals.