Lunch · American · 15 min
Lemon-Herb Roasted Turkey Breast with Steamed Bok Choy and Jasmine Rice
- Calories
- 575
- Protein
- 52g
- Carbs
- 58g
- Fat
- 14g
Ingredients
- 180 g turkey breast
- 0.5 tsp lemongrass
- 5 g olive oil
- 0.25 tsp salt
- 0.25 tsp black pepper
- 55.5 g jasmine rice
- 0.5 cup water
- 250 g bok choy
- 100 g canned crushed tomatoes
- 32.6 g unsweetened coconut milk
- 5 g fresh basil
Method
- 011. Preheat oven to 400°F (200°C). Season turkey breast with olive oil, salt, black pepper, and minced lemongrass. Place on a baking sheet and roast for 20-25 minutes until internal temperature reaches 165°F (74°C). Remove from oven and let rest 5 minutes before slicing against the grain.
- 022. In a small pot, combine jasmine rice and 0.5 cups of water. Bring to a boil, cover, reduce heat to low, and simmer for 18 minutes until rice is tender and liquid is absorbed.
- 033. Set up a steamer basket over boiling water. Add prepared bok choy and steam for 3-4 minutes until tender-crisp and bright green.
- 044. In a small saucepan over medium-low heat, combine crushed tomatoes, unsweetened coconut milk, and chopped Thai basil. Simmer gently for 5 minutes until warm and integrated.
- 055. Serve sliced turkey breast alongside steamed jasmine rice and bok choy. Spoon warm tomato coconut basil sauce over the turkey to finish.
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