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 Turkey Breast; 1/2 cup cooked Quinoa; 1/2 cup sliced Zucchini; 1/2 cup chopped Red Bell Pepper; 1/4 cup sliced Red Onion; 2 cups Mixed Greens; 2 teaspoons Extra Virgin Olive Oil; 1 tablespoon 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

Lean turkey breast and fluffy quinoa tossed with oven-roasted zucchini and bell peppers over fresh greens, finished with a zesty lemon-herb vinaigrette and caramelized onions.

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NUTRITION

Protein

26.6g

Fat

13g

Carbs

30.4g

SERVINGS

1 serving

INGREDIENTS

3 ounces Turkey Breast

1/2 cup cooked Quinoa

1/2 cup sliced Zucchini

1/2 cup chopped Red Bell Pepper

1/4 cup sliced Red Onion

2 cups Mixed Greens

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Toss the zucchini, red bell pepper, and red onion with one teaspoon of olive oil and a pinch of salt and pepper.
3
Spread the vegetables on a baking sheet and roast for 15-20 minutes until tender and slightly caramelized.
4
While vegetables roast, season the turkey breast with your favorite herbs and grill over medium-high heat for 5-6 minutes per side or until the internal temperature reaches 165°F.
5
Let the turkey rest for a few minutes before slicing into thin strips.
6
In a small bowl, whisk together the remaining teaspoon of olive oil and the lemon juice to create a simple dressing.
7
In a large bowl, combine the mixed greens, cooked quinoa, and roasted vegetables.
8
Top the salad with the grilled turkey slices and drizzle with the lemon-herb dressing before serving.