YOUR SOLIN GENERATED RECIPE
Grilled Turkey Breast Salad with Quinoa and Roasted Broccoli
A vibrant, nutrient-packed salad featuring juicy grilled turkey breast, protein-rich quinoa, and tender roasted broccoli tossed with fresh mixed greens, cherry tomatoes, and a hint of avocado. Finished with a light drizzle of olive oil, this salad offers a perfect balance of flavors and textures ideal for a fulfilling lunch.
INGREDIENTS
5 oz Turkey Breast
1/2 cup Cooked Quinoa
1 cup Roasted Broccoli
1 cup Mixed Salad Greens
5 Cherry Tomatoes
1/4 Avocado
1 tsp Olive Oil
PREPARATION
Preheat your grill to medium-high heat.
Season the turkey breast with your favorite herbs, salt, and pepper.
Grill the turkey for about 6-8 minutes per side until perfectly cooked and juices run clear. Allow to rest, then slice thinly.
Meanwhile, cook quinoa according to package directions and let it cool slightly.
Toss broccoli florets with a touch of salt, pepper, and a little olive oil, then roast in a preheated oven at 400°F for about 15-20 minutes until tender and slightly crispy on the edges.
In a large bowl, combine mixed salad greens, halved cherry tomatoes, and diced avocado.
Add the quinoa and roasted broccoli to the salad bowl.
Top with sliced grilled turkey breast and drizzle the remaining olive oil over the salad. Toss gently to combine all ingredients.
Serve immediately and enjoy your nutritious, well-balanced lunch!