NUTRITION

SERVINGS

INGREDIENTS

3.8 ounces Turkey Breast

1/2 cup Cooked Quinoa

1 cup Broccoli Florets

1 teaspoon Olive Oil

1 tablespoon Sliced Almonds

1 tablespoon Pomegranate Seeds

PREPARATION

• 1

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

• 2

  Heat the olive oil in a medium skillet over medium-high heat.

• 3

  Place the turkey in the skillet and sear for 5 to 6 minutes per side until golden brown and cooked through.

• 4

  While the turkey is searing, place the broccoli florets in a steamer basket over boiling water and steam for 4 to 5 minutes until tender-crisp.

• 5

  Warm the pre-cooked quinoa in a small saucepan or microwave until heated through.

• 6

  In a small dry pan, lightly toast the sliced almonds over low heat for 1 to 2 minutes until fragrant.

• 7

  Slice the seared turkey breast into strips.

• 8

  Assemble the bowl by placing the quinoa at the base, topped with the turkey and steamed broccoli.

• 9

  Garnish with the toasted almonds and fresh pomegranate seeds before serving.