Pan-Seared Turkey Breast with Savory Mushroom Quinoa and Crisp Green Salad

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

Pan-Seared Turkey Breast with Savory Mushroom Quinoa and Crisp Green Salad

YOUR SOLIN GENERATED RECIPE

Pan-Seared Turkey Breast with Savory Mushroom Quinoa and Crisp Green Salad

Enjoy a beautifully balanced dish featuring juicy pan-seared turkey breast paired with earthy mushrooms nestled into fluffy quinoa, all complemented by a crisp green salad drizzled with a bright lemon vinaigrette. This plate harmonizes savory and fresh flavors for a satisfying and healthy meal.

Try 3 days free, then $12.99 / mo.

NUTRITION

389kcal
Protein
39.3g
Fat
17.6g
Carbs
21.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Turkey Breast

1/2 cup Mushrooms

1/2 cup Cooked Quinoa

1 cup Mixed Greens

1 tbsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

Salt & Pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Pat the turkey breast dry and season both sides with salt and pepper.

  • 2

    Heat a non-stick skillet over medium-high heat with half of the olive oil. Sear the turkey breast for about 4-5 minutes per side until golden and cooked through. Remove and let rest.

  • 3

    In the same skillet, add the remaining olive oil and minced garlic. Sauté for about 30 seconds until fragrant.

  • 4

    Add the sliced mushrooms to the skillet and cook for 3-4 minutes until softened and slightly browned.

  • 5

    Stir in the cooked quinoa with the mushrooms, mixing well to combine and heat through. Adjust seasoning with a pinch of salt and pepper if needed.

  • 6

    In a bowl, combine the mixed greens and toss with lemon juice, a drizzle of olive oil if desired, and a pinch of salt and pepper.

  • 7

    Plate the quinoa and mushroom mixture alongside the green salad. Thinly slice the turkey breast and arrange on top or beside the quinoa.

  • 8

    Serve immediately and enjoy the balance of savory turkey, hearty quinoa, earthy mushrooms, and refreshing greens.

Pan-Seared Turkey Breast with Savory Mushroom Quinoa and Crisp Green Salad

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

Pan-Seared Turkey Breast with Savory Mushroom Quinoa and Crisp Green Salad

YOUR SOLIN GENERATED RECIPE

Pan-Seared Turkey Breast with Savory Mushroom Quinoa and Crisp Green Salad

Enjoy a beautifully balanced dish featuring juicy pan-seared turkey breast paired with earthy mushrooms nestled into fluffy quinoa, all complemented by a crisp green salad drizzled with a bright lemon vinaigrette. This plate harmonizes savory and fresh flavors for a satisfying and healthy meal.

NUTRITION

389kcal
Protein
39.3g
Fat
17.6g
Carbs
21.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Turkey Breast

1/2 cup Mushrooms

1/2 cup Cooked Quinoa

1 cup Mixed Greens

1 tbsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

Salt & Pepper to taste

PREPARATION

  • 1

    Pat the turkey breast dry and season both sides with salt and pepper.

  • 2

    Heat a non-stick skillet over medium-high heat with half of the olive oil. Sear the turkey breast for about 4-5 minutes per side until golden and cooked through. Remove and let rest.

  • 3

    In the same skillet, add the remaining olive oil and minced garlic. Sauté for about 30 seconds until fragrant.

  • 4

    Add the sliced mushrooms to the skillet and cook for 3-4 minutes until softened and slightly browned.

  • 5

    Stir in the cooked quinoa with the mushrooms, mixing well to combine and heat through. Adjust seasoning with a pinch of salt and pepper if needed.

  • 6

    In a bowl, combine the mixed greens and toss with lemon juice, a drizzle of olive oil if desired, and a pinch of salt and pepper.

  • 7

    Plate the quinoa and mushroom mixture alongside the green salad. Thinly slice the turkey breast and arrange on top or beside the quinoa.

  • 8

    Serve immediately and enjoy the balance of savory turkey, hearty quinoa, earthy mushrooms, and refreshing greens.