Roasted Turkey Breast with Steamed Broccoli and Quinoa

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

Roasted Turkey Breast with Steamed Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Roasted Turkey Breast with Steamed Broccoli and Quinoa

Herb-roasted turkey breast served with fluffy quinoa and tender steamed broccoli, finished with a squeeze of zesty lemon.

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NUTRITION

189kcal
Protein
13.6g
Fat
5g
Carbs
22.9g

SERVINGS

1 serving

INGREDIENTS

1 ounce Roasted Turkey Breast

0.5 cup Cooked Quinoa

0.5 cup Steamed Broccoli

0.5 teaspoon Extra Virgin Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 375°F and lightly coat the turkey breast with olive oil and a pinch of dried herbs.

  • 2

    Roast the turkey breast until the internal temperature reaches 165°F, then let it rest for 5 minutes before slicing.

  • 3

    While the turkey is roasting, prepare the quinoa by simmering in water or broth until all liquid is absorbed and it is light and fluffy.

  • 4

    Steam the broccoli florets over boiling water for 4-5 minutes until they are bright green and tender-crisp.

  • 5

    Plate the sliced turkey alongside the quinoa and broccoli, adding a fresh squeeze of lemon if desired.

Roasted Turkey Breast with Steamed Broccoli and Quinoa

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

Roasted Turkey Breast with Steamed Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Roasted Turkey Breast with Steamed Broccoli and Quinoa

Herb-roasted turkey breast served with fluffy quinoa and tender steamed broccoli, finished with a squeeze of zesty lemon.

NUTRITION

189kcal
Protein
13.6g
Fat
5g
Carbs
22.9g

SERVINGS

1 serving

INGREDIENTS

1 ounce Roasted Turkey Breast

0.5 cup Cooked Quinoa

0.5 cup Steamed Broccoli

0.5 teaspoon Extra Virgin Olive Oil

PREPARATION

  • 1

    Preheat your oven to 375°F and lightly coat the turkey breast with olive oil and a pinch of dried herbs.

  • 2

    Roast the turkey breast until the internal temperature reaches 165°F, then let it rest for 5 minutes before slicing.

  • 3

    While the turkey is roasting, prepare the quinoa by simmering in water or broth until all liquid is absorbed and it is light and fluffy.

  • 4

    Steam the broccoli florets over boiling water for 4-5 minutes until they are bright green and tender-crisp.

  • 5

    Plate the sliced turkey alongside the quinoa and broccoli, adding a fresh squeeze of lemon if desired.