NUTRITION

SERVINGS

INGREDIENTS

4 ounces Turkey Breast, cooked

1/2 cup Quinoa, cooked

1 1/2 cups Broccoli florets

1 1/2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1/2 teaspoon Dried Oregano

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Toss the broccoli florets with 1 teaspoon of olive oil, salt, and pepper, then spread them in a single layer on the baking sheet.

• 3

  Roast the broccoli for 15-20 minutes until the edges are tender and lightly charred.

• 4

  While the broccoli roasts, whisk together the remaining 1/2 teaspoon of olive oil, lemon juice, and dried oregano in a small bowl.

• 5

  Brush the turkey breast with the lemon-herb mixture and grill over medium-high heat for 5-6 minutes per side until fully cooked.

• 6

  Let the turkey rest for several minutes before slicing it into strips.

• 7

  Warm the pre-cooked quinoa and fluff it with a fork.

• 8

  Assemble the meal by placing the sliced turkey over the quinoa and serving the roasted broccoli on the side.