Name: Grilled Turkey Breast Salad with Quinoa and Roasted Broccoli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz Turkey Breast; 1/2 cup cooked Quinoa; 1 cup Broccoli florets; 1.5 tsp Olive Oil; 1 tbsp Pepitas; 2 cups Mixed Greens; 1 tbsp Lemon Juice

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.

YOUR SOLIN GENERATED RECIPE

Grilled Turkey Breast Salad with Quinoa and Roasted Broccoli

Grilled turkey breast served over fluffy quinoa and charred roasted broccoli, finished with a zesty lemon vinaigrette and crunchy pepitas.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

41.1g

Fat

14.3g

Carbs

30.2g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Turkey Breast

1/2 cup cooked Quinoa

1 cup Broccoli florets

1.5 tsp Olive Oil

1 tbsp Pepitas

2 cups Mixed Greens

1 tbsp Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Toss the broccoli florets with 1/2 teaspoon of olive oil and a pinch of sea salt on a parchment-lined baking sheet.
3
Roast the broccoli for 15-20 minutes until the edges are tender and slightly charred.
4
While the broccoli roasts, season the turkey breast with salt, black pepper, and a pinch of dried oregano.
5
Grill the turkey over medium-high heat for 5-7 minutes per side, or until the internal temperature reaches 165°F.
6
Remove the turkey from the grill and let it rest for 5 minutes before slicing into thin strips.
7
In a small jar or bowl, whisk together the remaining 1 teaspoon of olive oil and the fresh lemon juice to create a light vinaigrette.
8
In a large serving bowl, layer the mixed greens, cooked quinoa, roasted broccoli, and sliced turkey.
9
Drizzle the lemon vinaigrette over the salad and garnish with the crunchy pepitas.