YOUR SOLIN GENERATED RECIPE
Lean Turkey-Prosciutto Stack with Fresh Mediterranean Vegetables
Enjoy a vibrant, protein-packed stack featuring lean turkey breast layered with savory prosciutto, served alongside fluffy quinoa and a refreshing medley of Mediterranean vegetables drizzled with extra virgin olive oil. Each bite offers a balance of succulent meats and crisp, zesty veggies perfect for any meal of the day.
INGREDIENTS
4 oz Lean Turkey Breast
1 oz Prosciutto
1/2 cup Cooked Quinoa
1 cup Mixed Mediterranean Vegetables
1 tsp Extra Virgin Olive Oil
PREPARATION
Prepare the quinoa according to package instructions if not already cooked, then set aside as the base of your dish.
On a clean cutting board, layer the turkey breast slices and prosciutto to create a neat stack.
Dice or chop a mix of tomatoes, cucumbers, red bell peppers, and red onions to form your Mediterranean vegetable medley.
Place the turkey-prosciutto stack on top of the cooked quinoa, then generously top with the fresh vegetable mix.
Drizzle the extra virgin olive oil over the assembled dish and gently toss the vegetables if desired.
Serve immediately and enjoy the balance of warm, savory meats with cool, vibrant vegetables.