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

Grilled turkey breast and fluffy quinoa tossed with oven-roasted broccoli and a bright lemon-herb vinaigrette, highlighting the savory char of the roasted florets.

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NUTRITION

408kcal
Protein
44g
Fat
12.8g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Turkey Breast

1/2 cup Cooked Quinoa

1.5 cups Broccoli Florets

1.5 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Salt, black pepper, and dried oregano to taste

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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 0.5 teaspoon of olive oil, salt, and pepper, then roast for 15-20 minutes until the edges are slightly charred.

  • 3

    Season the turkey breast with salt, pepper, and dried oregano.

  • 4

    Heat a grill pan or outdoor grill over medium-high heat and cook the turkey for 5-7 minutes per side until the internal temperature reaches 165°F.

  • 5

    Let the turkey rest for 5 minutes before slicing into thin strips.

  • 6

    In a large bowl, whisk together the remaining 1 teaspoon of olive oil and the lemon juice to create a simple vinaigrette.

  • 7

    Add the cooked quinoa, roasted broccoli, and sliced turkey to the bowl.

  • 8

    Toss everything together until well-coated and serve warm or at room temperature.

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

Grilled turkey breast and fluffy quinoa tossed with oven-roasted broccoli and a bright lemon-herb vinaigrette, highlighting the savory char of the roasted florets.

NUTRITION

408kcal
Protein
44g
Fat
12.8g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Turkey Breast

1/2 cup Cooked Quinoa

1.5 cups Broccoli Florets

1.5 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Salt, black pepper, and dried oregano to taste

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with 0.5 teaspoon of olive oil, salt, and pepper, then roast for 15-20 minutes until the edges are slightly charred.

  • 3

    Season the turkey breast with salt, pepper, and dried oregano.

  • 4

    Heat a grill pan or outdoor grill over medium-high heat and cook the turkey for 5-7 minutes per side until the internal temperature reaches 165°F.

  • 5

    Let the turkey rest for 5 minutes before slicing into thin strips.

  • 6

    In a large bowl, whisk together the remaining 1 teaspoon of olive oil and the lemon juice to create a simple vinaigrette.

  • 7

    Add the cooked quinoa, roasted broccoli, and sliced turkey to the bowl.

  • 8

    Toss everything together until well-coated and serve warm or at room temperature.