Grilled Turkey Breast Salad with Quinoa and Roasted Broccoli

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

Grilled Turkey Breast Salad with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Turkey Breast Salad with Quinoa and Roasted Broccoli

Enjoy a vibrant, nutrient-packed salad featuring succulent grilled turkey breast, fluffy quinoa, and caramelized roasted broccoli cuddled on a bed of fresh baby spinach. Lightly dressed with olive oil and zesty lemon juice, this salad is a delightful balance of textures and flavors designed to energize your midday routine.

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NUTRITION

398kcal
Protein
43.5g
Fat
14.4g
Carbs
28.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Turkey Breast

1/2 cup Cooked Quinoa

1 cup Roasted Broccoli

1 cup Baby Spinach

2 tsp Olive Oil

1 tbsp Lemon Juice

Salt, Pepper, Garlic Powder to taste

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PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat.

  • 2

    Season the turkey breast with salt, pepper, and a pinch of garlic powder.

  • 3

    Grill the turkey for about 5-6 minutes per side or until the internal temperature reaches 165°F. Let it rest before slicing.

  • 4

    Meanwhile, if not already prepared, roast broccoli in a preheated 425°F oven for about 15-20 minutes with a light drizzle of olive oil, salt, and pepper.

  • 5

    In a bowl, combine the baby spinach and cooked quinoa. Add the roasted broccoli once slightly cooled.

  • 6

    Slice the grilled turkey breast and layer it on top of the salad.

  • 7

    Drizzle lemon juice and any remaining olive oil over the salad. Toss gently to combine all flavors.

  • 8

    Serve immediately and enjoy your nutritious, protein-packed lunch.

Grilled Turkey Breast Salad with Quinoa and Roasted Broccoli

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

Grilled Turkey Breast Salad with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Turkey Breast Salad with Quinoa and Roasted Broccoli

Enjoy a vibrant, nutrient-packed salad featuring succulent grilled turkey breast, fluffy quinoa, and caramelized roasted broccoli cuddled on a bed of fresh baby spinach. Lightly dressed with olive oil and zesty lemon juice, this salad is a delightful balance of textures and flavors designed to energize your midday routine.

NUTRITION

398kcal
Protein
43.5g
Fat
14.4g
Carbs
28.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Turkey Breast

1/2 cup Cooked Quinoa

1 cup Roasted Broccoli

1 cup Baby Spinach

2 tsp Olive Oil

1 tbsp Lemon Juice

Salt, Pepper, Garlic Powder to taste

PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat.

  • 2

    Season the turkey breast with salt, pepper, and a pinch of garlic powder.

  • 3

    Grill the turkey for about 5-6 minutes per side or until the internal temperature reaches 165°F. Let it rest before slicing.

  • 4

    Meanwhile, if not already prepared, roast broccoli in a preheated 425°F oven for about 15-20 minutes with a light drizzle of olive oil, salt, and pepper.

  • 5

    In a bowl, combine the baby spinach and cooked quinoa. Add the roasted broccoli once slightly cooled.

  • 6

    Slice the grilled turkey breast and layer it on top of the salad.

  • 7

    Drizzle lemon juice and any remaining olive oil over the salad. Toss gently to combine all flavors.

  • 8

    Serve immediately and enjoy your nutritious, protein-packed lunch.