Cracked black pepper turkey breast that comes ready to cook needs only heat and fat to shine. Tonight you'll sear it fast in a hot pan with garlic and oil, then let it rest while you build a simple pan sauce from the drippings. Dinner on the table in twenty minutes.

Serves 2. 20 minutes, 12 at the stove.

About 200 calories a serving, 25 g protein, 6 g carbohydrate, 8 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Pat 12 oz of turkey breast dry with a paper towel. Heat 2 tablespoons of olive oil in a large skillet over high heat until it shimmers, about a minute. Lay the turkey in the pan and let it sit undisturbed for three minutes to form a crust.
2. Flip the turkey and cook for three more minutes until the second side is golden, then transfer to a cutting board to rest. The turkey is done when it reaches 165°F [74°C] at the thickest part.3 min
3. Reduce the heat to medium, mince 2 garlic cloves into the same pan, and stir for thirty seconds until fragrant. Add 1/4 teaspoon of salt and 1/4 cup of water, scraping the bottom of the pan to loosen the brown bits, and simmer for one minute until the sauce thickens slightly.1 min
4. Slice the rested turkey against the grain into half-inch pieces and lay it on plates. Pour the garlic pan sauce over the top and serve.

Note Swap fresh thyme for garlic if you have it, or add a squeeze of lemon juice to the pan sauce. Leftovers keep for three days and reheat gently in the pan with a splash of water. Serve with rice, roasted vegetables, or a simple salad dressed with oil and vinegar.