YOUR SOLIN GENERATED RECIPE
Grilled Turkey Breast Salad with Quinoa and Roasted Broccoli
Grilled turkey breast and quinoa tossed with roasted broccoli florets and a zesty lemon-herb dressing, finished with a sprinkle of toasted sunflower seeds.
INGREDIENTS
3.5 ounces Turkey Breast
0.5 cup Cooked Quinoa
1 cup Broccoli florets
1 teaspoon Extra Virgin Olive Oil
1 teaspoon Toasted Sunflower Seeds
1 tablespoon Lemon Juice
Fresh herbs (parsley or dill)
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
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 slightly charred.
Season the turkey breast with salt and pepper, then grill over medium-high heat for 5-7 minutes per side until the internal temperature reaches 165°F.
Let the turkey rest for 5 minutes before slicing into thin strips.
In a small bowl, whisk together the remaining olive oil, lemon juice, and chopped fresh herbs.
In a large bowl, combine the cooked quinoa, roasted broccoli, and sliced turkey.
Drizzle the lemon-herb dressing over the salad and toss gently to combine.
Top with toasted sunflower seeds just before serving for a satisfying crunch.