Roasted Turkey Breast with Wild Rice and Sautéed Spinach

Ingredients

• roasted turkey breast 5 oz
• wild rice 1/2 cup
• spinach 1 cup
• olive oil 1 tsp
• garlic 1 clove

Method

1. Prepare Ingredients. Gather all ingredients. If your turkey breast is not cooked, preheat the oven to 350°F (175°C) to roast it. Mince one clove of garlic. Measure out 1/2 cup of cooked wild rice and 1 cup of fresh spinach.
   Tip: Using pre-cooked turkey breast saves time; otherwise, roasting takes longer.
2. Roast Turkey Breast (if needed). If your turkey breast is raw, place it on a baking sheet and roast in the preheated oven for about 25-30 minutes or until the internal temperature reaches 165°F (74°C). Let it rest for 5 minutes before slicing.
   Tip: Use a meat thermometer to ensure the turkey is safely cooked.
3. Sauté Spinach with Garlic. Heat 1 teaspoon of olive oil in a medium skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it. Add the fresh spinach and cook, stirring frequently, until wilted, about 3-4 minutes.
   Tip: Spinach cooks down significantly; don’t be alarmed if it looks like a lot at first.
4. Warm Wild Rice. If your wild rice is already cooked and cold, warm it gently in a microwave or on the stove with a splash of water to prevent drying out. Stir occasionally until heated through.
   Tip: Cover the rice while warming to keep it moist.
5. Plate and Serve. Slice the roasted turkey breast into even pieces. On a plate, arrange the turkey slices alongside the warmed wild rice and sautéed spinach. Serve immediately for the best flavor and texture.
   Tip: Drizzle a little extra olive oil or a squeeze of lemon over the spinach for added brightness if desired.

Pro tips

• To save time, use pre-cooked turkey breast or leftovers.
• Rinse spinach thoroughly to remove any grit before cooking.