Sugar 1 g
Fat 1.2 g
Contain vitamin B6 which is important for the immune system’s health
11/3 cups short-grain brown rice
1/2 teaspoon kosher salt
3 cups low-sodium chicken broth
1 bone-in turkey breast
1 tablespoon extra-virgin olive oil
1/2 teaspoon fresh black pepper (grounded)
1 tablespoon low-sodium soy sauce
4 cups baby spinach
1 chopped bunch scallions,
1 tablespoon toasted sesame oil
1 tablespoon toasted sesame seeds, (optional)
Heat up oven to about 425°F.
In a medium sized saucepan, add rice, 1/4 teaspoon salt, 2 cups broth, and 1 cup water; cover and boil until rice is tender. (It takes about 45 minutes).
While that is on, line a baking sheet with foil. Place turkey on sheet and coat with oil. Add Season to 1/4 teaspoon salt and 1/2 teaspoon pepper and brush with 1½ teaspoons soy sauce. Roast, turning halfway through, until turkey is done (it takes about 50-55 minutes).
Remove from oven and transfer turkey to a cutting board and slice thinly.
Mix spinach, scallions, and remaining 1½ teaspoons soy sauce into rice with remaining 1 cup warmed broth.
Divide rice and sliced turkey among 4 bowls; drizzle each with sesame oil. Sprinkle with sesame seeds, if preferred.