Name: Grilled Turkey Breast Salad with Quinoa and Roasted Broccoli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz Turkey Breast; 0.5 cup cooked Quinoa; 1.5 cups Broccoli florets; 2 tsp Extra Virgin Olive Oil; 2 cups Mixed Greens; 1 tbsp Pumpkin Seeds; 1 tbsp Lemon Juice

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.

YOUR SOLIN GENERATED RECIPE

Grilled Turkey Breast Salad with Quinoa and Roasted Broccoli

Grilled turkey breast and nutty quinoa tossed with charred roasted broccoli and mixed greens, finished with a zesty lemon vinaigrette and crunchy pepitas.

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NUTRITION

Protein

41g

Fat

17.9g

Carbs

32.2g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Turkey Breast

0.5 cup cooked Quinoa

1.5 cups Broccoli florets

2 tsp Extra Virgin Olive Oil

2 cups Mixed Greens

1 tbsp Pumpkin Seeds

1 tbsp 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, sea salt, and black pepper, then roast for 15-20 minutes until tender and slightly charred.
3
Season the turkey breast with your favorite clean-label herbs and grill over medium-high heat for 6-8 minutes per side until the internal temperature reaches 165°F.
4
In a large salad bowl, whisk together the remaining teaspoon of olive oil and the lemon juice to create a simple dressing.
5
Add the mixed greens, cooked quinoa, and roasted broccoli to the bowl, tossing gently to combine all the flavors.
6
Slice the grilled turkey breast into thin strips and arrange them over the salad bed.
7
Top the dish with pumpkin seeds for a satisfying, nutty crunch before serving.