Grilled Turkey Breast Salad with Quinoa and Crunchy Chickpeas

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 Crunchy Chickpeas

YOUR SOLIN GENERATED RECIPE

Grilled Turkey Breast Salad with Quinoa and Crunchy Chickpeas

Grilled turkey breast and fluffy quinoa tossed with garden greens and topped with oven-roasted chickpeas for a satisfying crunch.

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NUTRITION

523kcal
Protein
36.0g
Fat
26.2g
Carbs
37.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces Turkey Breast

1/2 cup Cooked Quinoa

1/3 cup Canned Chickpeas

1.5 tablespoons Extra Virgin Olive Oil

2 cups Mixed Greens

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Pat the chickpeas dry with a paper towel, toss with one teaspoon of the olive oil and a pinch of salt, then roast for 20 minutes until crisp.

  • 3

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

  • 4

    Let the turkey rest for 5 minutes before slicing it into thin strips.

  • 5

    In a large salad bowl, whisk together the remaining olive oil and the lemon juice to create a light dressing.

  • 6

    Add the mixed greens and cooked quinoa to the bowl and toss thoroughly to coat.

  • 7

    Top the salad with the sliced grilled turkey and the warm, crunchy roasted chickpeas just before serving.

Grilled Turkey Breast Salad with Quinoa and Crunchy Chickpeas

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 Crunchy Chickpeas

YOUR SOLIN GENERATED RECIPE

Grilled Turkey Breast Salad with Quinoa and Crunchy Chickpeas

Grilled turkey breast and fluffy quinoa tossed with garden greens and topped with oven-roasted chickpeas for a satisfying crunch.

NUTRITION

523kcal
Protein
36.0g
Fat
26.2g
Carbs
37.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces Turkey Breast

1/2 cup Cooked Quinoa

1/3 cup Canned Chickpeas

1.5 tablespoons Extra Virgin Olive Oil

2 cups Mixed Greens

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Pat the chickpeas dry with a paper towel, toss with one teaspoon of the olive oil and a pinch of salt, then roast for 20 minutes until crisp.

  • 3

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

  • 4

    Let the turkey rest for 5 minutes before slicing it into thin strips.

  • 5

    In a large salad bowl, whisk together the remaining olive oil and the lemon juice to create a light dressing.

  • 6

    Add the mixed greens and cooked quinoa to the bowl and toss thoroughly to coat.

  • 7

    Top the salad with the sliced grilled turkey and the warm, crunchy roasted chickpeas just before serving.