Grilled Turkey Breast Salad with Quinoa and Roasted Vegetables

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 Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Turkey Breast Salad with Quinoa and Roasted Vegetables

Enjoy a vibrant, nutrient-packed salad featuring perfectly grilled turkey breast paired with fluffy quinoa and a colorful medley of roasted bell pepper and zucchini, all topped with fresh mixed greens and a tangy lemon dressing. This fulfilling lunch brings together hearty protein and lively flavors in every bite.

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NUTRITION

560kcal
Protein
74.5g
Fat
12g
Carbs
53g

SERVINGS

1 serving

INGREDIENTS

8 oz Turkey Breast, skinless

0.5 cup cooked Quinoa

1 medium red Bell Pepper

1 medium Zucchini

2 cups Mixed Greens

1/3 cup cooked Chickpeas

1 tsp Olive Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Preheat your grill to medium-high heat and your oven to 400°F (200°C).

  • 2

    Season the turkey breast lightly with salt and pepper. Grill the turkey for about 6-7 minutes per side or until the internal temperature reaches 165°F. Let it rest before slicing.

  • 3

    While the turkey is grilling, rinse the quinoa and cook it according to package instructions until fluffy. Set aside.

  • 4

    Dice the red bell pepper and zucchini. Toss them with olive oil, salt, and pepper, and roast in the preheated oven on a baking sheet for about 15-20 minutes until tender and slightly caramelized.

  • 5

    In a large bowl, combine the mixed greens, cooked quinoa, roasted vegetables, and chickpeas.

  • 6

    Drizzle the lemon juice over the salad and adjust seasonings as needed.

  • 7

    Slice the grilled turkey breast and lay it on top of the salad. Serve immediately.

Grilled Turkey Breast Salad with Quinoa and Roasted Vegetables

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 Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Turkey Breast Salad with Quinoa and Roasted Vegetables

Enjoy a vibrant, nutrient-packed salad featuring perfectly grilled turkey breast paired with fluffy quinoa and a colorful medley of roasted bell pepper and zucchini, all topped with fresh mixed greens and a tangy lemon dressing. This fulfilling lunch brings together hearty protein and lively flavors in every bite.

NUTRITION

560kcal
Protein
74.5g
Fat
12g
Carbs
53g

SERVINGS

1 serving

INGREDIENTS

8 oz Turkey Breast, skinless

0.5 cup cooked Quinoa

1 medium red Bell Pepper

1 medium Zucchini

2 cups Mixed Greens

1/3 cup cooked Chickpeas

1 tsp Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat your grill to medium-high heat and your oven to 400°F (200°C).

  • 2

    Season the turkey breast lightly with salt and pepper. Grill the turkey for about 6-7 minutes per side or until the internal temperature reaches 165°F. Let it rest before slicing.

  • 3

    While the turkey is grilling, rinse the quinoa and cook it according to package instructions until fluffy. Set aside.

  • 4

    Dice the red bell pepper and zucchini. Toss them with olive oil, salt, and pepper, and roast in the preheated oven on a baking sheet for about 15-20 minutes until tender and slightly caramelized.

  • 5

    In a large bowl, combine the mixed greens, cooked quinoa, roasted vegetables, and chickpeas.

  • 6

    Drizzle the lemon juice over the salad and adjust seasonings as needed.

  • 7

    Slice the grilled turkey breast and lay it on top of the salad. Serve immediately.