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 mixed greens and oven-roasted broccoli, topped with a squeeze of lemon and buttery avocado.

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NUTRITION

449kcal
Protein
38.0g
Fat
18.3g
Carbs
35.2g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Turkey Breast

1/2 cup Cooked Quinoa

1.5 cups Broccoli Florets

2 tsp Extra Virgin Olive Oil

2 cups Mixed Baby Greens

1/4 Avocado, sliced

1 tbsp 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 broccoli florets with one teaspoon of olive oil and a pinch of sea salt, then roast for 15-20 minutes until tender and slightly charred.

  • 3

    While the broccoli roasts, season the turkey breast with salt and pepper, then grill or pan-sear over medium-high heat for 5-6 minutes per side until fully cooked.

  • 4

    Allow the turkey to rest for a few minutes before slicing it into thin strips.

  • 5

    In a large bowl, layer the mixed baby greens and top with the cooked quinoa and roasted broccoli.

  • 6

    Add the sliced turkey and avocado to the bowl.

  • 7

    Whisk together the remaining teaspoon of olive oil and the lemon juice, then drizzle over the salad 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 mixed greens and oven-roasted broccoli, topped with a squeeze of lemon and buttery avocado.

NUTRITION

449kcal
Protein
38.0g
Fat
18.3g
Carbs
35.2g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Turkey Breast

1/2 cup Cooked Quinoa

1.5 cups Broccoli Florets

2 tsp Extra Virgin Olive Oil

2 cups Mixed Baby Greens

1/4 Avocado, sliced

1 tbsp Fresh Lemon Juice

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 and a pinch of sea salt, then roast for 15-20 minutes until tender and slightly charred.

  • 3

    While the broccoli roasts, season the turkey breast with salt and pepper, then grill or pan-sear over medium-high heat for 5-6 minutes per side until fully cooked.

  • 4

    Allow the turkey to rest for a few minutes before slicing it into thin strips.

  • 5

    In a large bowl, layer the mixed baby greens and top with the cooked quinoa and roasted broccoli.

  • 6

    Add the sliced turkey and avocado to the bowl.

  • 7

    Whisk together the remaining teaspoon of olive oil and the lemon juice, then drizzle over the salad before serving.