Grilled Turkey and Zucchini Bowl with Brown Rice

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

Grilled Turkey and Zucchini Bowl with Brown Rice

YOUR SOLIN GENERATED RECIPE

Grilled Turkey and Zucchini Bowl with Brown Rice

Savor a hearty yet light bowl featuring grilled turkey breast paired with tender zucchini and nutty brown rice. Seasoned with anti-inflammatory spices such as turmeric and ginger, this meal is thoughtfully designed to support a post-menopause lifestyle while being mindful of silent reflux considerations. A drizzle of olive oil ties the dish together, delivering a balanced, appealing, and flavorful lunch.

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NUTRITION

427kcal
Protein
41.5g
Fat
10.9g
Carbs
45.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Turkey Breast

1 medium Zucchini

2/3 cup Brown Rice (cooked)

1 tsp Olive Oil

1 tsp Turmeric

1/2 tsp Ground Ginger

1/2 tsp Garlic Powder

Pinch Black Pepper

Pinch Salt

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PREPARATION

  • 1

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

  • 2

    Season the turkey breast with a pinch of salt, black pepper, turmeric, ground ginger, and garlic powder.

  • 3

    Lightly brush the turkey with olive oil to help prevent sticking and add flavor.

  • 4

    Grill the turkey for about 5-6 minutes per side until fully cooked and juices run clear. Once done, slice into strips.

  • 5

    While the turkey is grilling, slice the zucchini into half-moons. Toss with a small drizzle of olive oil, salt, and pepper.

  • 6

    Grill the zucchini for 3-4 minutes on each side until tender with a slight char.

  • 7

    Prepare the brown rice as per package instructions if not pre-cooked.

  • 8

    Assemble the bowl by placing the cooked brown rice at the base, topping with grilled zucchini and turkey slices.

  • 9

    Finish with a light drizzle of olive oil and a sprinkle of extra turmeric if desired for added anti-inflammatory benefits.

Grilled Turkey and Zucchini Bowl with Brown Rice

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

Grilled Turkey and Zucchini Bowl with Brown Rice

YOUR SOLIN GENERATED RECIPE

Grilled Turkey and Zucchini Bowl with Brown Rice

Savor a hearty yet light bowl featuring grilled turkey breast paired with tender zucchini and nutty brown rice. Seasoned with anti-inflammatory spices such as turmeric and ginger, this meal is thoughtfully designed to support a post-menopause lifestyle while being mindful of silent reflux considerations. A drizzle of olive oil ties the dish together, delivering a balanced, appealing, and flavorful lunch.

NUTRITION

427kcal
Protein
41.5g
Fat
10.9g
Carbs
45.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Turkey Breast

1 medium Zucchini

2/3 cup Brown Rice (cooked)

1 tsp Olive Oil

1 tsp Turmeric

1/2 tsp Ground Ginger

1/2 tsp Garlic Powder

Pinch Black Pepper

Pinch Salt

PREPARATION

  • 1

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

  • 2

    Season the turkey breast with a pinch of salt, black pepper, turmeric, ground ginger, and garlic powder.

  • 3

    Lightly brush the turkey with olive oil to help prevent sticking and add flavor.

  • 4

    Grill the turkey for about 5-6 minutes per side until fully cooked and juices run clear. Once done, slice into strips.

  • 5

    While the turkey is grilling, slice the zucchini into half-moons. Toss with a small drizzle of olive oil, salt, and pepper.

  • 6

    Grill the zucchini for 3-4 minutes on each side until tender with a slight char.

  • 7

    Prepare the brown rice as per package instructions if not pre-cooked.

  • 8

    Assemble the bowl by placing the cooked brown rice at the base, topping with grilled zucchini and turkey slices.

  • 9

    Finish with a light drizzle of olive oil and a sprinkle of extra turmeric if desired for added anti-inflammatory benefits.