Roasted turkey breast from the shelf becomes a quick one-pan dinner with rice and soft vegetables in turkey broth. The meat is already cooked, so this comes together in thirty minutes, perfect when you need dinner fast.

Serves 2. 35 minutes, 10 at the stove.

About 790 calories a serving, 29 g protein, 136 g carbohydrate, 13 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Dice 1 small onion, 1 clove garlic, 2 medium carrots, and 2 stalks celery into small pieces. Heat 1 tablespoon oil in a wide skillet over medium heat and add the onion and garlic, stirring for one minute until fragrant.
2. Add 3/4 cup rice to the pan with the carrots and celery, stirring to coat everything in oil, about one minute. Add two cups of water (or turkey broth if you have it) and a pinch of salt, bring to a simmer, then cover and cook for eighteen minutes until the rice is tender.18 min
3. While the rice cooks, cut the 8 ounces of sliced turkey breast into bite-sized pieces. When the rice is done, stir in the turkey pieces and let them warm through for one minute, about one minute. Taste and adjust salt and pepper.1 min

Note Swap the rice for pasta or egg noodles if you prefer. Leftovers keep refrigerated for three days and reheat gently with a splash of water. Serve with a green salad or steamed greens on the side.