Grilled Turkey Breast with Lentil and Quinoa Salad

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Turkey Breast with Lentil and Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Grilled Turkey Breast with Lentil and Quinoa Salad

Tender turkey breast grilled with lemon and herbs, served over a fiber-rich lentil and quinoa salad tossed with zesty vinaigrette and crisp cucumbers.

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NUTRITION

332kcal
Protein
37.7g
Fat
8.3g
Carbs
25.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Grilled Turkey Breast

1/4 cup Cooked Lentils

1/4 cup Cooked Quinoa

1/2 cup Diced Cucumber

1/2 cup Cherry Tomatoes

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Season the turkey breast with sea salt, cracked pepper, and a pinch of dried oregano.

  • 2

    Grill the turkey over medium-high heat for 5-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    Combine the cooked lentils and cooked quinoa in a large mixing bowl.

  • 4

    Fold in the diced cucumbers and halved cherry tomatoes to add volume and crunch.

  • 5

    Whisk the olive oil and lemon juice together in a small ramekin, then pour over the salad and toss well to coat.

  • 6

    Slice the grilled turkey into thin strips and arrange them over the chilled lentil and quinoa salad.

Grilled Turkey Breast with Lentil and Quinoa Salad

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Turkey Breast with Lentil and Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Grilled Turkey Breast with Lentil and Quinoa Salad

Tender turkey breast grilled with lemon and herbs, served over a fiber-rich lentil and quinoa salad tossed with zesty vinaigrette and crisp cucumbers.

NUTRITION

332kcal
Protein
37.7g
Fat
8.3g
Carbs
25.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Grilled Turkey Breast

1/4 cup Cooked Lentils

1/4 cup Cooked Quinoa

1/2 cup Diced Cucumber

1/2 cup Cherry Tomatoes

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Season the turkey breast with sea salt, cracked pepper, and a pinch of dried oregano.

  • 2

    Grill the turkey over medium-high heat for 5-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    Combine the cooked lentils and cooked quinoa in a large mixing bowl.

  • 4

    Fold in the diced cucumbers and halved cherry tomatoes to add volume and crunch.

  • 5

    Whisk the olive oil and lemon juice together in a small ramekin, then pour over the salad and toss well to coat.

  • 6

    Slice the grilled turkey into thin strips and arrange them over the chilled lentil and quinoa salad.