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.

Grilled Turkey Breast Salad with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Turkey Breast Salad with Quinoa and Roasted Broccoli

Grilled turkey breast and fluffy quinoa tossed with oven-roasted broccoli and mixed greens, finished with a bright lemon vinaigrette and a hint of toasted garlic.

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NUTRITION

406kcal
Protein
43.3g
Fat
11.7g
Carbs
33.7g

SERVINGS

1 serving

INGREDIENTS

4.25 ounces Turkey Breast, sliced

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

1.5 teaspoons Extra Virgin Olive Oil

2 cups Mixed Greens

1 tablespoon Fresh Lemon Juice

1 clove Garlic, minced

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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 half of the olive oil and the minced garlic, then spread them on the baking sheet.

  • 3

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

  • 4

    Season the turkey breast with sea salt and black pepper, then grill over medium-high heat for 5-6 minutes per side until fully cooked.

  • 5

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

  • 6

    Place the mixed greens in a large bowl and top with the cooked quinoa, roasted broccoli, and sliced grilled turkey.

  • 7

    Drizzle the lemon vinaigrette over the salad and toss gently to combine before serving.

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.

Grilled Turkey Breast Salad with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Turkey Breast Salad with Quinoa and Roasted Broccoli

Grilled turkey breast and fluffy quinoa tossed with oven-roasted broccoli and mixed greens, finished with a bright lemon vinaigrette and a hint of toasted garlic.

NUTRITION

406kcal
Protein
43.3g
Fat
11.7g
Carbs
33.7g

SERVINGS

1 serving

INGREDIENTS

4.25 ounces Turkey Breast, sliced

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

1.5 teaspoons Extra Virgin Olive Oil

2 cups Mixed Greens

1 tablespoon Fresh Lemon Juice

1 clove Garlic, minced

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with half of the olive oil and the minced garlic, then spread them on the baking sheet.

  • 3

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

  • 4

    Season the turkey breast with sea salt and black pepper, then grill over medium-high heat for 5-6 minutes per side until fully cooked.

  • 5

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

  • 6

    Place the mixed greens in a large bowl and top with the cooked quinoa, roasted broccoli, and sliced grilled turkey.

  • 7

    Drizzle the lemon vinaigrette over the salad and toss gently to combine before serving.