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 herb-marinated turkey breast served over fluffy quinoa and charred roasted broccoli, finished with a bright and zesty lemon-dijon dressing.

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NUTRITION

408kcal
Protein
43.4g
Fat
9.3g
Carbs
37.3g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Turkey Breast

1/2 cup cooked Quinoa

1.5 cups Broccoli florets

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Dijon Mustard

1/2 teaspoon Honey

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

  • 3

    Season the turkey breast with salt, pepper, and your favorite dried herbs like oregano or thyme.

  • 4

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

  • 5

    While the turkey rests, whisk together the remaining olive oil, lemon juice, Dijon mustard, and honey in a small bowl to create the dressing.

  • 6

    Slice the grilled turkey into thin strips.

  • 7

    Assemble the salad by placing the cooked quinoa in a bowl, topping it with the roasted broccoli and sliced turkey.

  • 8

    Drizzle the zesty lemon-dijon dressing over the top and enjoy immediately.

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 herb-marinated turkey breast served over fluffy quinoa and charred roasted broccoli, finished with a bright and zesty lemon-dijon dressing.

NUTRITION

408kcal
Protein
43.4g
Fat
9.3g
Carbs
37.3g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Turkey Breast

1/2 cup cooked Quinoa

1.5 cups Broccoli florets

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Dijon Mustard

1/2 teaspoon Honey

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

  • 3

    Season the turkey breast with salt, pepper, and your favorite dried herbs like oregano or thyme.

  • 4

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

  • 5

    While the turkey rests, whisk together the remaining olive oil, lemon juice, Dijon mustard, and honey in a small bowl to create the dressing.

  • 6

    Slice the grilled turkey into thin strips.

  • 7

    Assemble the salad by placing the cooked quinoa in a bowl, topping it with the roasted broccoli and sliced turkey.

  • 8

    Drizzle the zesty lemon-dijon dressing over the top and enjoy immediately.