Seared Turkey Breast with Roasted Broccoli, Quinoa, and a Fresh Garden Salad

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

Seared Turkey Breast with Roasted Broccoli, Quinoa, and a Fresh Garden Salad

YOUR SOLIN GENERATED RECIPE

Seared Turkey Breast with Roasted Broccoli, Quinoa, and a Fresh Garden Salad

Enjoy a well-balanced dinner featuring juicy seared turkey breast enhanced by a golden crust from olive oil, paired with perfectly roasted broccoli and fluffy quinoa. A side garden salad of mixed greens and cherry tomatoes adds a refreshing crunch, making this dish both nutritious and satisfying.

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NUTRITION

446kcal
Protein
40.5g
Fat
19.6g
Carbs
33.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Turkey Breast (raw)

1 cup Broccoli, chopped

1/2 cup Cooked Quinoa

1 cup Mixed Salad Greens

1/2 cup Cherry Tomatoes

1 tbsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the chopped broccoli with half of the olive oil, salt, and pepper, and spread evenly on a baking sheet.

  • 2

    Roast the broccoli for 15-20 minutes until tender and slightly crispy at the edges.

  • 3

    While the broccoli roasts, pat the turkey breast dry and season it with salt, pepper, and any preferred herbs.

  • 4

    Heat the remaining olive oil in a skillet over medium-high heat. Sear the turkey breast for about 3-4 minutes per side until golden brown and the internal temperature reaches 165°F.

  • 5

    Prepare the quinoa as per package instructions if not pre-cooked. Measure out 1/2 cup once cooked.

  • 6

    Assemble a fresh garden salad by combining mixed salad greens with halved cherry tomatoes in a bowl. Toss lightly with a pinch of salt and a dash of olive oil if desired.

  • 7

    Plate the seared turkey breast alongside the roasted broccoli, quinoa, and a serving of the fresh salad. Serve warm and enjoy a balanced, nutrient-packed dinner.

Seared Turkey Breast with Roasted Broccoli, Quinoa, and a Fresh Garden Salad

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

Seared Turkey Breast with Roasted Broccoli, Quinoa, and a Fresh Garden Salad

YOUR SOLIN GENERATED RECIPE

Seared Turkey Breast with Roasted Broccoli, Quinoa, and a Fresh Garden Salad

Enjoy a well-balanced dinner featuring juicy seared turkey breast enhanced by a golden crust from olive oil, paired with perfectly roasted broccoli and fluffy quinoa. A side garden salad of mixed greens and cherry tomatoes adds a refreshing crunch, making this dish both nutritious and satisfying.

NUTRITION

446kcal
Protein
40.5g
Fat
19.6g
Carbs
33.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Turkey Breast (raw)

1 cup Broccoli, chopped

1/2 cup Cooked Quinoa

1 cup Mixed Salad Greens

1/2 cup Cherry Tomatoes

1 tbsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the chopped broccoli with half of the olive oil, salt, and pepper, and spread evenly on a baking sheet.

  • 2

    Roast the broccoli for 15-20 minutes until tender and slightly crispy at the edges.

  • 3

    While the broccoli roasts, pat the turkey breast dry and season it with salt, pepper, and any preferred herbs.

  • 4

    Heat the remaining olive oil in a skillet over medium-high heat. Sear the turkey breast for about 3-4 minutes per side until golden brown and the internal temperature reaches 165°F.

  • 5

    Prepare the quinoa as per package instructions if not pre-cooked. Measure out 1/2 cup once cooked.

  • 6

    Assemble a fresh garden salad by combining mixed salad greens with halved cherry tomatoes in a bowl. Toss lightly with a pinch of salt and a dash of olive oil if desired.

  • 7

    Plate the seared turkey breast alongside the roasted broccoli, quinoa, and a serving of the fresh salad. Serve warm and enjoy a balanced, nutrient-packed dinner.