Name: Grilled Turkey Breast Salad with Quinoa and Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 ounces Grilled Turkey Breast; 1/3 cup Cooked Quinoa; 1.5 tablespoons Extra Virgin Olive Oil; 1/2 cup Diced Zucchini; 1/2 cup Diced Red Bell Pepper; 2 cups Baby Spinach; 1 tablespoon Fresh Lemon Juice

Grilled Turkey Breast Salad with Quinoa and Roasted Vegetables

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 Vegetables

Grilled turkey breast and fluffy quinoa tossed with oven-roasted zucchini and peppers over fresh spinach, finished with a bright and zesty lemon vinaigrette.

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NUTRITION

Protein

32.1g

Fat

24.8g

Carbs

23.5g

SERVINGS

1 serving

INGREDIENTS

3 ounces Grilled Turkey Breast

1/3 cup Cooked Quinoa

1.5 tablespoons Extra Virgin Olive Oil

1/2 cup Diced Zucchini

1/2 cup Diced Red Bell Pepper

2 cups Baby Spinach

1 tablespoon Fresh 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 diced zucchini and red bell pepper with half a tablespoon of olive oil and a pinch of sea salt.
3
Roast the vegetables for 15-20 minutes until they are tender and slightly caramelized.
4
Season the turkey breast with black pepper and grill over medium-high heat for about 5-6 minutes per side until fully cooked.
5
Allow the turkey to rest for a few minutes before slicing into thin strips.
6
In a small bowl, whisk together the remaining tablespoon of olive oil and the fresh lemon juice to create the dressing.
7
Place the baby spinach in a large serving bowl and top with the cooked quinoa and roasted vegetables.
8
Add the sliced turkey breast on top and drizzle the entire salad with the zesty lemon vinaigrette.