With just a little advance planning and preparation, this meal can come together on a weeknight easily, but you do have to think ahead by 24 hours. The night before you plan to serve this, prepare the marinade for the turkey and allow both to sit together in the fridge. Also cook the wild rice ahead.  All you need to do when you get home on the next day is to grill the turkey, add the additional components to the rice dish, and quickly steam the Bok Choy.

Grilled turkey tenderloin marinated in lemon juice, garlic, and olive oil
Wild rice with pearl onions, dried cherries from King’s Orchard, and pecans
Wilted baby Bok Choy

Fresh fruit