Grilled Turkey Breast with Quinoa Tabbouleh and Lemon Tahini Drizzle

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

Grilled Turkey Breast with Quinoa Tabbouleh and Lemon Tahini Drizzle

YOUR SOLIN GENERATED RECIPE

Grilled Turkey Breast with Quinoa Tabbouleh and Lemon Tahini Drizzle

Enjoy a vibrant and protein-packed lunch featuring perfectly grilled turkey breast paired with a refreshing quinoa tabbouleh bursting with fresh tomatoes, cucumbers, and herbs, all finished with a zesty lemon tahini drizzle. This balanced dish is ideal for keeping your energy levels steady and your taste buds delighted.

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NUTRITION

510kcal
Protein
50.9g
Fat
19.5g
Carbs
36.3g

SERVINGS

1 serving

INGREDIENTS

6 ounces Turkey Breast

1/2 cup Cooked Quinoa

1 medium Tomato

1/2 Cucumber

1/4 cup Fresh Parsley

2 tablespoons Tahini

2 tablespoons Lemon Juice

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PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the turkey breast with salt and pepper. Grill the turkey for about 5-6 minutes per side, or until fully cooked and it reaches an internal temperature of 165°F. Allow it to rest before slicing.

  • 3

    Meanwhile, prepare the quinoa tabbouleh by combining cooked quinoa with diced tomato, chopped cucumber, fresh parsley (and optionally a few mint leaves for added freshness) in a medium bowl.

  • 4

    In a small bowl, whisk together the tahini and lemon juice. Adjust the consistency by adding a teaspoon of water if needed. Season with a pinch of salt.

  • 5

    Drizzle the lemon tahini sauce over the quinoa tabbouleh and toss gently to combine.

  • 6

    Slice the grilled turkey breast and serve it alongside or on top of the quinoa tabbouleh, finishing with an extra drizzle of the lemon tahini sauce on the turkey if desired.

Grilled Turkey Breast with Quinoa Tabbouleh and Lemon Tahini Drizzle

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

Grilled Turkey Breast with Quinoa Tabbouleh and Lemon Tahini Drizzle

YOUR SOLIN GENERATED RECIPE

Grilled Turkey Breast with Quinoa Tabbouleh and Lemon Tahini Drizzle

Enjoy a vibrant and protein-packed lunch featuring perfectly grilled turkey breast paired with a refreshing quinoa tabbouleh bursting with fresh tomatoes, cucumbers, and herbs, all finished with a zesty lemon tahini drizzle. This balanced dish is ideal for keeping your energy levels steady and your taste buds delighted.

NUTRITION

510kcal
Protein
50.9g
Fat
19.5g
Carbs
36.3g

SERVINGS

1 serving

INGREDIENTS

6 ounces Turkey Breast

1/2 cup Cooked Quinoa

1 medium Tomato

1/2 Cucumber

1/4 cup Fresh Parsley

2 tablespoons Tahini

2 tablespoons Lemon Juice

PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the turkey breast with salt and pepper. Grill the turkey for about 5-6 minutes per side, or until fully cooked and it reaches an internal temperature of 165°F. Allow it to rest before slicing.

  • 3

    Meanwhile, prepare the quinoa tabbouleh by combining cooked quinoa with diced tomato, chopped cucumber, fresh parsley (and optionally a few mint leaves for added freshness) in a medium bowl.

  • 4

    In a small bowl, whisk together the tahini and lemon juice. Adjust the consistency by adding a teaspoon of water if needed. Season with a pinch of salt.

  • 5

    Drizzle the lemon tahini sauce over the quinoa tabbouleh and toss gently to combine.

  • 6

    Slice the grilled turkey breast and serve it alongside or on top of the quinoa tabbouleh, finishing with an extra drizzle of the lemon tahini sauce on the turkey if desired.