Grilled Turkey Breast with Crunchy Quinoa Salad

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

Grilled Turkey Breast with Crunchy Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Grilled Turkey Breast with Crunchy Quinoa Salad

Herb-marinated turkey breast grilled until juicy, tossed with a vibrant quinoa and cucumber salad for a refreshing, citrusy crunch.

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NUTRITION

360kcal
Protein
30.8g
Fat
15.4g
Carbs
25.2g

SERVINGS

1 serving

INGREDIENTS

3.8 ounces Turkey Breast

0.5 cup Cooked Quinoa

2 teaspoons Olive Oil

0.5 cup Diced Cucumber

0.25 cup Diced Red Bell Pepper

1 tablespoon Sliced Almonds

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PREPARATION

  • 1

    Season the turkey breast with sea salt, black pepper, and a pinch of dried oregano.

  • 2

    Grill the turkey over medium-high heat for 5 to 7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the turkey rests, whisk the olive oil and a squeeze of fresh lemon juice together in a medium mixing bowl.

  • 4

    Add the cooked quinoa, diced cucumber, diced red bell pepper, and sliced almonds to the bowl and toss to combine.

  • 5

    Slice the grilled turkey breast into thin strips and serve immediately over the chilled quinoa salad.

Grilled Turkey Breast with Crunchy Quinoa Salad

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

Grilled Turkey Breast with Crunchy Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Grilled Turkey Breast with Crunchy Quinoa Salad

Herb-marinated turkey breast grilled until juicy, tossed with a vibrant quinoa and cucumber salad for a refreshing, citrusy crunch.

NUTRITION

360kcal
Protein
30.8g
Fat
15.4g
Carbs
25.2g

SERVINGS

1 serving

INGREDIENTS

3.8 ounces Turkey Breast

0.5 cup Cooked Quinoa

2 teaspoons Olive Oil

0.5 cup Diced Cucumber

0.25 cup Diced Red Bell Pepper

1 tablespoon Sliced Almonds

PREPARATION

  • 1

    Season the turkey breast with sea salt, black pepper, and a pinch of dried oregano.

  • 2

    Grill the turkey over medium-high heat for 5 to 7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the turkey rests, whisk the olive oil and a squeeze of fresh lemon juice together in a medium mixing bowl.

  • 4

    Add the cooked quinoa, diced cucumber, diced red bell pepper, and sliced almonds to the bowl and toss to combine.

  • 5

    Slice the grilled turkey breast into thin strips and serve immediately over the chilled quinoa salad.