NUTRITION

SERVINGS

INGREDIENTS

6 oz Turkey Tenderloin

1/3 cup Jasmine Rice (dry)

1.5 tsp Olive Oil

2 cloves Garlic, minced

1/2 cup Low-Sodium Chicken Broth

1/2 tsp Dried Thyme

Salt and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  Rub the turkey tenderloin with one teaspoon of olive oil, dried thyme, salt, and pepper until evenly coated.

• 3

  Place the turkey on a parchment-lined baking sheet and roast for twenty to twenty-five minutes until the internal temperature reaches 165°F.

• 4

  While the turkey is roasting, heat the remaining half-teaspoon of olive oil in a small saucepan over medium heat.

• 5

  Add the minced garlic to the saucepan and sauté for about one minute until fragrant.

• 6

  Stir in the dry jasmine rice and cook for one minute to lightly toast the grains.

• 7

  Pour in the chicken broth, bring the mixture to a boil, then reduce the heat to low and cover the pot.

• 8

  Simmer the rice for fifteen minutes or until all liquid is absorbed and the rice is tender.

• 9

  Remove the turkey from the oven and let it rest for five minutes to keep it juicy before slicing into medallions.

• 10

  Fluff the garlic rice with a fork and serve the sliced turkey medallions right on top.