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

Grilled turkey breast served over fluffy quinoa and leafy greens, topped with smoky charred broccoli and a bright lemon vinaigrette.

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NUTRITION

403kcal
Protein
42.3g
Fat
14g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

5 ounces Turkey Breast

1/2 cup Cooked Quinoa

1 cup Broccoli Florets

2 cups Mixed Greens

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

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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 minutes until tender and charred.

  • 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

    While the turkey rests, whisk the remaining olive oil with lemon juice and cracked black pepper in a small bowl to create the dressing.

  • 5

    Place the mixed greens and cooked quinoa in a large serving bowl, tossing lightly to combine.

  • 6

    Slice the turkey into thin strips and arrange on top of the greens along with the roasted broccoli, then drizzle with the lemon vinaigrette.

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

Grilled turkey breast served over fluffy quinoa and leafy greens, topped with smoky charred broccoli and a bright lemon vinaigrette.

NUTRITION

403kcal
Protein
42.3g
Fat
14g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

5 ounces Turkey Breast

1/2 cup Cooked Quinoa

1 cup Broccoli Florets

2 cups Mixed Greens

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

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 minutes until tender and charred.

  • 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

    While the turkey rests, whisk the remaining olive oil with lemon juice and cracked black pepper in a small bowl to create the dressing.

  • 5

    Place the mixed greens and cooked quinoa in a large serving bowl, tossing lightly to combine.

  • 6

    Slice the turkey into thin strips and arrange on top of the greens along with the roasted broccoli, then drizzle with the lemon vinaigrette.