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

Tender grilled turkey and quinoa tossed with oven-roasted broccoli and fresh arugula, finished with a zesty lemon-Dijon vinaigrette for a bright, peppery crunch.

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NUTRITION

346kcal
Protein
34.3g
Fat
13.9g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

3.25 ounces Grilled Turkey Breast

1/3 cup Cooked Quinoa

1 cup Broccoli Florets

2 teaspoons Extra Virgin Olive Oil

2 cups Fresh Arugula

1 tablespoon Lemon Juice

1 teaspoon Dijon Mustard

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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 one teaspoon of olive oil and a pinch of sea salt, then roast for 15-20 minutes until the edges are golden.

  • 3

    Season the turkey breast with salt and pepper, then grill over medium-high heat for 5-6 minutes per side until the internal temperature reaches 165°F.

  • 4

    In a small glass jar or bowl, whisk together the remaining teaspoon of olive oil, lemon juice, and Dijon mustard to create the vinaigrette.

  • 5

    Place the fresh arugula in a large salad bowl and top with the cooked quinoa and warm roasted broccoli.

  • 6

    Slice the grilled turkey breast into thin strips and add them to the bowl.

  • 7

    Drizzle the lemon-Dijon vinaigrette over the top and toss gently to combine all the flavors.

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

Tender grilled turkey and quinoa tossed with oven-roasted broccoli and fresh arugula, finished with a zesty lemon-Dijon vinaigrette for a bright, peppery crunch.

NUTRITION

346kcal
Protein
34.3g
Fat
13.9g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

3.25 ounces Grilled Turkey Breast

1/3 cup Cooked Quinoa

1 cup Broccoli Florets

2 teaspoons Extra Virgin Olive Oil

2 cups Fresh Arugula

1 tablespoon Lemon Juice

1 teaspoon Dijon Mustard

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with one teaspoon of olive oil and a pinch of sea salt, then roast for 15-20 minutes until the edges are golden.

  • 3

    Season the turkey breast with salt and pepper, then grill over medium-high heat for 5-6 minutes per side until the internal temperature reaches 165°F.

  • 4

    In a small glass jar or bowl, whisk together the remaining teaspoon of olive oil, lemon juice, and Dijon mustard to create the vinaigrette.

  • 5

    Place the fresh arugula in a large salad bowl and top with the cooked quinoa and warm roasted broccoli.

  • 6

    Slice the grilled turkey breast into thin strips and add them to the bowl.

  • 7

    Drizzle the lemon-Dijon vinaigrette over the top and toss gently to combine all the flavors.