Herb-Roasted Turkey Breast with Quinoa Power Bowl

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

Herb-Roasted Turkey Breast with Quinoa Power Bowl

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Turkey Breast with Quinoa Power Bowl

Savor the fresh flavors of herb-roasted turkey breast paired with a vibrant quinoa power bowl featuring tender baby spinach, juicy cherry tomatoes, and crisp cucumber, all lightly dressed with a zesty lemon and olive oil dressing. This dish brings together a satisfying combination of lean protein, nutrient-dense grains, and garden-fresh veggies for a balanced and energizing meal.

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NUTRITION

336kcal
Protein
38.1g
Fat
10.2g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Turkey Breast

1/2 cup Cooked Quinoa

1 cup Baby Spinach

1/2 cup Cherry Tomatoes

1/2 cup Cucumber

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tsp Mixed Herbs

Salt and Pepper

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PREPARATION

  • 1

    Preheat your oven to 375°F. Pat the turkey breast dry and season with salt, pepper, and mixed herbs.

  • 2

    Roast the turkey in a preheated oven for about 20-25 minutes or until the internal temperature reaches 165°F. Allow to rest for 5 minutes, then slice thinly.

  • 3

    While the turkey is roasting, prepare the quinoa according to package instructions if not already cooked.

  • 4

    In a large bowl, combine the cooked quinoa, baby spinach, halved cherry tomatoes, and diced cucumber.

  • 5

    In a small bowl, whisk together the lemon juice and extra virgin olive oil. Drizzle the dressing over the salad and toss gently to combine.

  • 6

    Top the quinoa bowl with sliced herb-roasted turkey and serve immediately.

Herb-Roasted Turkey Breast with Quinoa Power Bowl

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

Herb-Roasted Turkey Breast with Quinoa Power Bowl

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Turkey Breast with Quinoa Power Bowl

Savor the fresh flavors of herb-roasted turkey breast paired with a vibrant quinoa power bowl featuring tender baby spinach, juicy cherry tomatoes, and crisp cucumber, all lightly dressed with a zesty lemon and olive oil dressing. This dish brings together a satisfying combination of lean protein, nutrient-dense grains, and garden-fresh veggies for a balanced and energizing meal.

NUTRITION

336kcal
Protein
38.1g
Fat
10.2g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Turkey Breast

1/2 cup Cooked Quinoa

1 cup Baby Spinach

1/2 cup Cherry Tomatoes

1/2 cup Cucumber

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tsp Mixed Herbs

Salt and Pepper

PREPARATION

  • 1

    Preheat your oven to 375°F. Pat the turkey breast dry and season with salt, pepper, and mixed herbs.

  • 2

    Roast the turkey in a preheated oven for about 20-25 minutes or until the internal temperature reaches 165°F. Allow to rest for 5 minutes, then slice thinly.

  • 3

    While the turkey is roasting, prepare the quinoa according to package instructions if not already cooked.

  • 4

    In a large bowl, combine the cooked quinoa, baby spinach, halved cherry tomatoes, and diced cucumber.

  • 5

    In a small bowl, whisk together the lemon juice and extra virgin olive oil. Drizzle the dressing over the salad and toss gently to combine.

  • 6

    Top the quinoa bowl with sliced herb-roasted turkey and serve immediately.