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 and fluffy quinoa tossed with tender roasted broccoli and peppery arugula, finished with a bright lemon-herb vinaigrette for a zesty, clean crunch.

Try 7 days free, then $12.99 / mo.

NUTRITION

424kcal
Protein
37.3g
Fat
17.9g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

3.35 oz Turkey Breast

0.48 cup Cooked Quinoa

1.5 cups Broccoli florets

2.5 tsp Extra Virgin Olive Oil

2 cups Fresh Arugula

1 tbsp Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F and line a small 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 15-18 minutes until the edges are slightly charred.

  • 3

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

  • 4

    In a large mixing bowl, whisk together the remaining olive oil and lemon juice to create a simple, clean dressing.

  • 5

    Add the cooked quinoa, roasted broccoli, and arugula to the bowl, tossing gently to ensure everything is evenly coated.

  • 6

    Slice the grilled turkey into thin strips and arrange them over the salad base to serve.

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 and fluffy quinoa tossed with tender roasted broccoli and peppery arugula, finished with a bright lemon-herb vinaigrette for a zesty, clean crunch.

NUTRITION

424kcal
Protein
37.3g
Fat
17.9g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

3.35 oz Turkey Breast

0.48 cup Cooked Quinoa

1.5 cups Broccoli florets

2.5 tsp Extra Virgin Olive Oil

2 cups Fresh Arugula

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F and line a small 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 15-18 minutes until the edges are slightly charred.

  • 3

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

  • 4

    In a large mixing bowl, whisk together the remaining olive oil and lemon juice to create a simple, clean dressing.

  • 5

    Add the cooked quinoa, roasted broccoli, and arugula to the bowl, tossing gently to ensure everything is evenly coated.

  • 6

    Slice the grilled turkey into thin strips and arrange them over the salad base to serve.