YOUR SOLIN GENERATED RECIPE
Seared Turkey Breast with Roasted Broccoli and Quinoa
Pan-seared turkey breast served over fluffy quinoa with oven-roasted broccoli florets, finished with a squeeze of lemon and toasted garlic.
INGREDIENTS
4.9 oz Turkey Breast
1.5 cups Broccoli Florets
0.5 cup Cooked Quinoa
2 tsp Extra Virgin Olive Oil
1 tsp Lemon Juice
Pinch of Salt, Black Pepper, and Garlic Powder
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Toss the broccoli florets with one teaspoon of olive oil, salt, pepper, and garlic powder, then spread them evenly on the baking sheet.
Roast the broccoli for 15-18 minutes until the edges are slightly charred and tender.
While the broccoli roasts, season the turkey breast with salt, pepper, and a dash of garlic powder.
Heat the remaining teaspoon of olive oil in a non-stick skillet over medium-high heat.
Sear the turkey breast for 5-6 minutes per side or until the internal temperature reaches 165°F and the outside is golden brown.
Warm the pre-cooked quinoa in a small saucepan or microwave until heated through.
Plate the turkey alongside the quinoa and roasted broccoli, then finish the entire dish with a fresh squeeze of lemon juice.