Herb-Roasted Turkey Breast with Roasted Vegetables and Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Turkey Breast with Roasted Vegetables and Quinoa

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Turkey Breast with Roasted Vegetables and Quinoa

Savor the delicate flavors of herb-roasted turkey paired with a vibrant medley of roasted vegetables and fluffy quinoa. This balanced dinner delights with succulent turkey seasoned with aromatic herbs, accompanied by sweet, tender veggies and light, nutty quinoa – a meal that’s as nourishing as it is satisfying.

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NUTRITION

467kcal
Protein
39.1g
Fat
10.4g
Carbs
50.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Turkey Breast

1 cup Cooked Quinoa

1 cup Mixed Vegetables (Carrot, Zucchini, Red Bell Pepper)

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Herbs (Rosemary, Thyme, Sage)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Pat the turkey breast dry and season it evenly with salt, pepper, and chopped fresh herbs.

  • 3

    Place the turkey breast on a baking tray and roast in the oven for approximately 20-25 minutes until cooked through. Use a meat thermometer to ensure an internal temperature of 165°F (74°C).

  • 4

    While the turkey is roasting, prepare the vegetables by cutting carrots, zucchini, and red bell pepper into bite-sized pieces.

  • 5

    Toss the vegetables with olive oil, a pinch of salt and pepper, and a few extra herbs. Spread them on a separate baking sheet.

  • 6

    Roast the vegetables in the oven for about 15-20 minutes until tender and slightly caramelized.

  • 7

    Prepare the quinoa according to package instructions if not already cooked. Fluff with a fork.

  • 8

    To serve, slice the turkey breast and plate it alongside a portion of quinoa and a generous serving of roasted vegetables.

  • 9

    Enjoy a balanced, hearty dinner that harmonizes lean protein with wholesome grains and vibrant veggies.

Herb-Roasted Turkey Breast with Roasted Vegetables and Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Turkey Breast with Roasted Vegetables and Quinoa

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Turkey Breast with Roasted Vegetables and Quinoa

Savor the delicate flavors of herb-roasted turkey paired with a vibrant medley of roasted vegetables and fluffy quinoa. This balanced dinner delights with succulent turkey seasoned with aromatic herbs, accompanied by sweet, tender veggies and light, nutty quinoa – a meal that’s as nourishing as it is satisfying.

NUTRITION

467kcal
Protein
39.1g
Fat
10.4g
Carbs
50.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Turkey Breast

1 cup Cooked Quinoa

1 cup Mixed Vegetables (Carrot, Zucchini, Red Bell Pepper)

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Herbs (Rosemary, Thyme, Sage)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Pat the turkey breast dry and season it evenly with salt, pepper, and chopped fresh herbs.

  • 3

    Place the turkey breast on a baking tray and roast in the oven for approximately 20-25 minutes until cooked through. Use a meat thermometer to ensure an internal temperature of 165°F (74°C).

  • 4

    While the turkey is roasting, prepare the vegetables by cutting carrots, zucchini, and red bell pepper into bite-sized pieces.

  • 5

    Toss the vegetables with olive oil, a pinch of salt and pepper, and a few extra herbs. Spread them on a separate baking sheet.

  • 6

    Roast the vegetables in the oven for about 15-20 minutes until tender and slightly caramelized.

  • 7

    Prepare the quinoa according to package instructions if not already cooked. Fluff with a fork.

  • 8

    To serve, slice the turkey breast and plate it alongside a portion of quinoa and a generous serving of roasted vegetables.

  • 9

    Enjoy a balanced, hearty dinner that harmonizes lean protein with wholesome grains and vibrant veggies.