Lean Turkey-Prosciutto Stack with Fresh Mediterranean Vegetables

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

Lean Turkey-Prosciutto Stack with Fresh Mediterranean Vegetables

YOUR SOLIN GENERATED RECIPE

Lean Turkey-Prosciutto Stack with Fresh Mediterranean Vegetables

Enjoy a vibrant, lean protein stack layered with tender turkey and savory prosciutto, accented by a refreshing medley of Mediterranean vegetables. This dish cuts through the breakfast, lunch, or dinner routine with a colorful presentation and light, yet satisfying, flavors enhanced by a drizzle of extra virgin olive oil.

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NUTRITION

393kcal
Protein
33.6g
Fat
23.5g
Carbs
12.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Turkey Breast (113g)

1 slice Prosciutto (20g)

1 medium Tomato (123g)

1 half medium Cucumber (150g)

1 half medium Red Bell Pepper (75g)

1 serving Kalamata Olives (25g)

1 tablespoon Extra Virgin Olive Oil (13.5g)

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PREPARATION

  • 1

    Begin by slicing the lean turkey breast into even portions if not pre-sliced and lay out the prosciutto.

  • 2

    On a clean plate, alternate layers of turkey and prosciutto to create a stack.

  • 3

    Dice the tomato, cucumber, and red bell pepper into bite-sized pieces and combine them in a bowl with the Kalamata olives.

  • 4

    Drizzle the extra virgin olive oil over the vegetable mix, gently tossing to coat evenly; season with salt and pepper as desired.

  • 5

    Plate the turkey-prosciutto stack alongside a generous serving of the fresh Mediterranean vegetable salad.

  • 6

    Serve immediately for a light, savory meal appropriate for breakfast, lunch, or dinner.

Lean Turkey-Prosciutto Stack with Fresh Mediterranean Vegetables

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

Lean Turkey-Prosciutto Stack with Fresh Mediterranean Vegetables

YOUR SOLIN GENERATED RECIPE

Lean Turkey-Prosciutto Stack with Fresh Mediterranean Vegetables

Enjoy a vibrant, lean protein stack layered with tender turkey and savory prosciutto, accented by a refreshing medley of Mediterranean vegetables. This dish cuts through the breakfast, lunch, or dinner routine with a colorful presentation and light, yet satisfying, flavors enhanced by a drizzle of extra virgin olive oil.

NUTRITION

393kcal
Protein
33.6g
Fat
23.5g
Carbs
12.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Turkey Breast (113g)

1 slice Prosciutto (20g)

1 medium Tomato (123g)

1 half medium Cucumber (150g)

1 half medium Red Bell Pepper (75g)

1 serving Kalamata Olives (25g)

1 tablespoon Extra Virgin Olive Oil (13.5g)

PREPARATION

  • 1

    Begin by slicing the lean turkey breast into even portions if not pre-sliced and lay out the prosciutto.

  • 2

    On a clean plate, alternate layers of turkey and prosciutto to create a stack.

  • 3

    Dice the tomato, cucumber, and red bell pepper into bite-sized pieces and combine them in a bowl with the Kalamata olives.

  • 4

    Drizzle the extra virgin olive oil over the vegetable mix, gently tossing to coat evenly; season with salt and pepper as desired.

  • 5

    Plate the turkey-prosciutto stack alongside a generous serving of the fresh Mediterranean vegetable salad.

  • 6

    Serve immediately for a light, savory meal appropriate for breakfast, lunch, or dinner.