Grilled Turkey Breast and Quinoa Bowl with Crunchy Veggies

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

Grilled Turkey Breast and Quinoa Bowl with Crunchy Veggies

YOUR SOLIN GENERATED RECIPE

Grilled Turkey Breast and Quinoa Bowl with Crunchy Veggies

Grilled turkey breast seasoned with lemon and herbs, served over a bed of fluffy quinoa with crisp bell peppers and sweet pomegranate.

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NUTRITION

569kcal
Protein
52.9g
Fat
20.6g
Carbs
43.9g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Turkey Breast

3/4 cup cooked Quinoa

1/2 medium Avocado

1/2 cup chopped Red Bell Pepper

1/2 cup sliced Cucumber

2 tbsp Pomegranate Seeds

1 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

    Season the turkey breast with salt, pepper, and a squeeze of fresh lemon juice.

  • 2

    Grill the turkey over medium-high heat for 5-7 minutes per side or until the internal temperature reaches 165°F.

  • 3

    While the turkey rests, prepare the quinoa according to package instructions if not using pre-cooked.

  • 4

    Dice the red bell pepper and cucumber into bite-sized pieces.

  • 5

    Slice the avocado into thin wedges.

  • 6

    In a large bowl, fluff the quinoa and toss with the chopped bell pepper and cucumber.

  • 7

    Slice the grilled turkey into strips and place on top of the quinoa base.

  • 8

    Add the avocado slices and sprinkle the pomegranate seeds over the bowl.

  • 9

    Drizzle with olive oil and an extra squeeze of lemon before serving.

Grilled Turkey Breast and Quinoa Bowl with Crunchy Veggies

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

Grilled Turkey Breast and Quinoa Bowl with Crunchy Veggies

YOUR SOLIN GENERATED RECIPE

Grilled Turkey Breast and Quinoa Bowl with Crunchy Veggies

Grilled turkey breast seasoned with lemon and herbs, served over a bed of fluffy quinoa with crisp bell peppers and sweet pomegranate.

NUTRITION

569kcal
Protein
52.9g
Fat
20.6g
Carbs
43.9g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Turkey Breast

3/4 cup cooked Quinoa

1/2 medium Avocado

1/2 cup chopped Red Bell Pepper

1/2 cup sliced Cucumber

2 tbsp Pomegranate Seeds

1 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

    Season the turkey breast with salt, pepper, and a squeeze of fresh lemon juice.

  • 2

    Grill the turkey over medium-high heat for 5-7 minutes per side or until the internal temperature reaches 165°F.

  • 3

    While the turkey rests, prepare the quinoa according to package instructions if not using pre-cooked.

  • 4

    Dice the red bell pepper and cucumber into bite-sized pieces.

  • 5

    Slice the avocado into thin wedges.

  • 6

    In a large bowl, fluff the quinoa and toss with the chopped bell pepper and cucumber.

  • 7

    Slice the grilled turkey into strips and place on top of the quinoa base.

  • 8

    Add the avocado slices and sprinkle the pomegranate seeds over the bowl.

  • 9

    Drizzle with olive oil and an extra squeeze of lemon before serving.