Grilled Turkey Breast with Lentil Quinoa Salad and Steamed Broccoli

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

Grilled Turkey Breast with Lentil Quinoa Salad and Steamed Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Turkey Breast with Lentil Quinoa Salad and Steamed Broccoli

Lean turkey breast grilled to perfection and served with a fiber-rich lentil quinoa salad and tender broccoli florets, finished with a bright and zesty lemon dressing.

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NUTRITION

427kcal
Protein
42.5g
Fat
12.3g
Carbs
38.9g

SERVINGS

1 serving

INGREDIENTS

120g Turkey Breast, raw

1/2 cup Cooked Lentils

1/4 cup Cooked Quinoa

1 cup Broccoli florets

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Fresh Parsley, chopped

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PREPARATION

  • 1

    Season the turkey breast with a pinch of sea salt and cracked black pepper.

  • 2

    Grill the turkey over medium-high heat for about 5-6 minutes per side until the internal temperature reaches 165°F.

  • 3

    Steam the broccoli florets for 4-5 minutes until they are vibrant green and tender-crisp.

  • 4

    In a medium bowl, combine the cooked lentils and quinoa with the olive oil, lemon juice, and fresh chopped parsley.

  • 5

    Slice the grilled turkey into strips and arrange on a plate with the lentil quinoa salad and steamed broccoli.

Grilled Turkey Breast with Lentil Quinoa Salad and Steamed Broccoli

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

Grilled Turkey Breast with Lentil Quinoa Salad and Steamed Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Turkey Breast with Lentil Quinoa Salad and Steamed Broccoli

Lean turkey breast grilled to perfection and served with a fiber-rich lentil quinoa salad and tender broccoli florets, finished with a bright and zesty lemon dressing.

NUTRITION

427kcal
Protein
42.5g
Fat
12.3g
Carbs
38.9g

SERVINGS

1 serving

INGREDIENTS

120g Turkey Breast, raw

1/2 cup Cooked Lentils

1/4 cup Cooked Quinoa

1 cup Broccoli florets

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Fresh Parsley, chopped

PREPARATION

  • 1

    Season the turkey breast with a pinch of sea salt and cracked black pepper.

  • 2

    Grill the turkey over medium-high heat for about 5-6 minutes per side until the internal temperature reaches 165°F.

  • 3

    Steam the broccoli florets for 4-5 minutes until they are vibrant green and tender-crisp.

  • 4

    In a medium bowl, combine the cooked lentils and quinoa with the olive oil, lemon juice, and fresh chopped parsley.

  • 5

    Slice the grilled turkey into strips and arrange on a plate with the lentil quinoa salad and steamed broccoli.