Grilled Turkey Breast Salad with Quinoa and Roasted Broccoli

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 Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Turkey Breast Salad with Quinoa and Roasted Broccoli

A light and nourishing salad featuring tender grilled turkey breast paired with fluffy quinoa and crisp roasted broccoli, all tossed on a bed of fresh mixed greens and finished with a drizzle of olive oil and fresh avocado slices. This vibrant bowl delivers satisfying flavors and textures perfect for a balanced, protein-packed lunch.

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NUTRITION

351kcal
Protein
30.9g
Fat
12.4g
Carbs
34.6g

SERVINGS

1 serving

INGREDIENTS

2.5 ounces Turkey Breast

1/4 cup dry Quinoa

1 cup roasted Broccoli

1 cup Mixed Greens

1 teaspoon Olive Oil

30 grams Avocado

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PREPARATION

  • 1

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

  • 2

    Season the turkey breast lightly with salt, pepper, and your favorite herbs. Grill for about 4-5 minutes per side until fully cooked. Let it rest and then slice into strips.

  • 3

    Rinse the quinoa under cold water. In a small pot, combine quinoa with water (use a 2:1 water to quinoa ratio) and bring to a boil. Reduce heat, cover, and simmer for about 15 minutes until water is absorbed. Fluff with a fork.

  • 4

    Preheat the oven to 400°F. Toss broccoli florets with a drizzle of olive oil, salt, and pepper. Roast in the oven on a baking sheet for about 15-20 minutes until edges are slightly crispy.

  • 5

    In a salad bowl, combine mixed greens and the cooked quinoa. Top with the roasted broccoli and grilled turkey slices.

  • 6

    Drizzle with a teaspoon of olive oil and finish with delicate slices of avocado. Toss gently to combine all flavors.

  • 7

    Serve immediately and enjoy your nutrient-packed, delicious lunch.

Grilled Turkey Breast Salad with Quinoa and Roasted Broccoli

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 Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Turkey Breast Salad with Quinoa and Roasted Broccoli

A light and nourishing salad featuring tender grilled turkey breast paired with fluffy quinoa and crisp roasted broccoli, all tossed on a bed of fresh mixed greens and finished with a drizzle of olive oil and fresh avocado slices. This vibrant bowl delivers satisfying flavors and textures perfect for a balanced, protein-packed lunch.

NUTRITION

351kcal
Protein
30.9g
Fat
12.4g
Carbs
34.6g

SERVINGS

1 serving

INGREDIENTS

2.5 ounces Turkey Breast

1/4 cup dry Quinoa

1 cup roasted Broccoli

1 cup Mixed Greens

1 teaspoon Olive Oil

30 grams Avocado

PREPARATION

  • 1

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

  • 2

    Season the turkey breast lightly with salt, pepper, and your favorite herbs. Grill for about 4-5 minutes per side until fully cooked. Let it rest and then slice into strips.

  • 3

    Rinse the quinoa under cold water. In a small pot, combine quinoa with water (use a 2:1 water to quinoa ratio) and bring to a boil. Reduce heat, cover, and simmer for about 15 minutes until water is absorbed. Fluff with a fork.

  • 4

    Preheat the oven to 400°F. Toss broccoli florets with a drizzle of olive oil, salt, and pepper. Roast in the oven on a baking sheet for about 15-20 minutes until edges are slightly crispy.

  • 5

    In a salad bowl, combine mixed greens and the cooked quinoa. Top with the roasted broccoli and grilled turkey slices.

  • 6

    Drizzle with a teaspoon of olive oil and finish with delicate slices of avocado. Toss gently to combine all flavors.

  • 7

    Serve immediately and enjoy your nutrient-packed, delicious lunch.