Seared Turkey Breast with Roasted Broccoli and Quinoa

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

Seared Turkey Breast with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Turkey Breast with Roasted Broccoli and Quinoa

Pan-seared turkey breast served with nutty quinoa and oven-roasted broccoli florets, finished with a squeeze of bright lemon and toasted garlic.

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NUTRITION

446kcal
Protein
44.8g
Fat
17g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

5.6 oz Turkey Breast

1/2 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 tbsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with half of the olive oil, sea salt, and black pepper on the prepared sheet.

  • 3

    Roast the broccoli for 15 to 20 minutes until the edges are tender and slightly charred.

  • 4

    While the broccoli roasts, season the turkey breast with salt, pepper, and a pinch of garlic powder.

  • 5

    Heat the remaining olive oil in a cast-iron skillet over medium-high heat.

  • 6

    Sear the turkey breast for 5 to 7 minutes per side until golden brown and cooked through to 165°F.

  • 7

    Allow the turkey to rest for 5 minutes before slicing it into thick strips.

  • 8

    Fluff the cooked quinoa with a fork and plate it alongside the roasted broccoli and sliced turkey.

  • 9

    Drizzle everything with fresh lemon juice for a bright, zesty finish.

Seared Turkey Breast with Roasted Broccoli and Quinoa

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

Seared Turkey Breast with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Turkey Breast with Roasted Broccoli and Quinoa

Pan-seared turkey breast served with nutty quinoa and oven-roasted broccoli florets, finished with a squeeze of bright lemon and toasted garlic.

NUTRITION

446kcal
Protein
44.8g
Fat
17g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

5.6 oz Turkey Breast

1/2 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 tbsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with half of the olive oil, sea salt, and black pepper on the prepared sheet.

  • 3

    Roast the broccoli for 15 to 20 minutes until the edges are tender and slightly charred.

  • 4

    While the broccoli roasts, season the turkey breast with salt, pepper, and a pinch of garlic powder.

  • 5

    Heat the remaining olive oil in a cast-iron skillet over medium-high heat.

  • 6

    Sear the turkey breast for 5 to 7 minutes per side until golden brown and cooked through to 165°F.

  • 7

    Allow the turkey to rest for 5 minutes before slicing it into thick strips.

  • 8

    Fluff the cooked quinoa with a fork and plate it alongside the roasted broccoli and sliced turkey.

  • 9

    Drizzle everything with fresh lemon juice for a bright, zesty finish.