Herb-Roasted Turkey Breast with Steamed Broccoli and Quinoa

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

Herb-Roasted Turkey Breast with Steamed Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Turkey Breast with Steamed Broccoli and Quinoa

Tender turkey breast roasted with fresh rosemary and thyme, served over fluffy quinoa and vibrant steamed broccoli with a dollop of zesty herb-infused yogurt.

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NUTRITION

364kcal
Protein
32.1g
Fat
14.9g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

3.7 ounces Turkey Breast

0.5 cup Cooked Quinoa

1 cup Broccoli florets

0.75 tablespoon Extra Virgin Olive Oil

1 tablespoon Non-fat Greek Yogurt

Fresh Rosemary and Thyme

1 clove Garlic, minced

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Rub the turkey breast with half of the olive oil, minced garlic, and finely chopped rosemary and thyme.

  • 3

    Place the turkey in a roasting pan and cook for 20-25 minutes until the internal temperature reaches 165°F.

  • 4

    While the turkey roasts, ensure your quinoa is cooked and fluffy, tossing it with the remaining olive oil and a pinch of salt.

  • 5

    Steam the broccoli florets over boiling water for about 5 minutes until they are bright green and tender-crisp.

  • 6

    In a small bowl, whisk together the Greek yogurt with a pinch of salt and a few extra herbs to create a creamy finishing sauce.

  • 7

    Slice the rested turkey breast and serve it over the quinoa with the broccoli on the side, topped with the herb yogurt.

Herb-Roasted Turkey Breast with Steamed Broccoli and Quinoa

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

Herb-Roasted Turkey Breast with Steamed Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Turkey Breast with Steamed Broccoli and Quinoa

Tender turkey breast roasted with fresh rosemary and thyme, served over fluffy quinoa and vibrant steamed broccoli with a dollop of zesty herb-infused yogurt.

NUTRITION

364kcal
Protein
32.1g
Fat
14.9g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

3.7 ounces Turkey Breast

0.5 cup Cooked Quinoa

1 cup Broccoli florets

0.75 tablespoon Extra Virgin Olive Oil

1 tablespoon Non-fat Greek Yogurt

Fresh Rosemary and Thyme

1 clove Garlic, minced

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Rub the turkey breast with half of the olive oil, minced garlic, and finely chopped rosemary and thyme.

  • 3

    Place the turkey in a roasting pan and cook for 20-25 minutes until the internal temperature reaches 165°F.

  • 4

    While the turkey roasts, ensure your quinoa is cooked and fluffy, tossing it with the remaining olive oil and a pinch of salt.

  • 5

    Steam the broccoli florets over boiling water for about 5 minutes until they are bright green and tender-crisp.

  • 6

    In a small bowl, whisk together the Greek yogurt with a pinch of salt and a few extra herbs to create a creamy finishing sauce.

  • 7

    Slice the rested turkey breast and serve it over the quinoa with the broccoli on the side, topped with the herb yogurt.