Broiled Honey-Mustard Turkey Breast with Zucchini and White Rice

Thoroughly rinse 2.25 cups of uncooked white rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, 4.5 cups of water, 1 tablespoon of olive oil, and 1 teaspoon of salt. Bring to a boil over high heat, then reduce the heat to low, cover with a tight-fitting lid, and simmer for 15 minutes. Remove from the heat and let it stand, covered, for 5 minutes before fluffing with a fork.

Wash 3 medium zucchinis, trim off the ends, and slice them into 1/2-inch thick rounds. Toss the sliced zucchini in a bowl with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.

Slice 34 ounces of raw boneless skinless turkey breast into 1-inch thick cutlets. Pat them completely dry with a paper towel. Season both sides of the turkey cutlets evenly with 1 tablespoon of garlic powder, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.

In a small bowl, whisk together 5 tablespoons of honey, 4 tablespoons of Dijon mustard, and 2 tablespoons of whole grain mustard until smooth and fully combined to create the glaze.

Preheat your oven's broiler to high and position the oven rack about 6 inches below the broiler element. Line a large baking sheet with aluminum foil.

Arrange the seasoned turkey cutlets and the seasoned zucchini rounds in a single layer on the prepared baking sheet. Drizzle the turkey cutlets with 1 tablespoon of olive oil.

Place the baking sheet under the broiler and broil for 6 minutes. Carefully flip the turkey cutlets and zucchini rounds over using tongs, then broil for another 4 minutes.

Pull the baking sheet out slightly and generously brush the honey-mustard glaze over both sides of the turkey cutlets. Return to the broiler for an additional 2 to 3 minutes, watching very closely so the honey does not burn, until the glaze is caramelized and bubbly and the turkey reaches an internal temperature of 165°F.

Divide the fluffed white rice, broiled zucchini, and glazed turkey breast evenly among 6 plates, spooning any remaining juices from the baking sheet over the turkey before serving.