YOUR SOLIN GENERATED RECIPE
Grilled Turkey Breast with Roasted Broccoli, Quinoa, and Chili Wrap Sides
Savor a vibrant dinner balancing lean turkey grilled to perfection, roasted broccoli with a hint of lemon and chili, and fluffy quinoa. Completing the meal is a half whole wheat wrap lightly brushed with a spicy chili marinade. This dish marries zesty flavors with a nutritious profile, making it a satisfying and wholesome dinner option.
INGREDIENTS
5 oz Turkey Breast
1 cup Broccoli
1/2 cup cooked Quinoa
1 Tbsp Olive Oil
Half Whole Wheat Wrap
1 tsp Chili Powder
1/2 tsp Garlic Powder
1 Tbsp Lemon Juice
Salt and Pepper to taste
PREPARATION
In a small bowl, combine olive oil, chili powder, garlic powder, lemon juice, salt, and pepper to create a marinade.
Brush the turkey breast with the marinade thoroughly on both sides. Let it sit for 10-15 minutes to absorb the flavors.
Preheat a grill (or grill pan) over medium-high heat. Grill the turkey breast for about 5-6 minutes per side until fully cooked and slightly charred.
Meanwhile, preheat the oven to 425°F. Toss broccoli florets with a drizzle of olive oil, a pinch of salt, and pepper, then spread them on a baking sheet.
Roast the broccoli in the oven for 15-18 minutes until tender with crisp edges.
Prepare quinoa as per package instructions (using about 1/4 cup dry to yield 1/2 cup cooked). Fluff with a fork.
Warm the half whole wheat wrap in a dry skillet or microwave for a few seconds. For an extra burst of flavor, brush lightly with leftover chili marinade.
Plate the grilled turkey breast with a side of roasted broccoli and quinoa. Serve alongside the warm wrap for a satisfying bite.