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 turkey breast and nutty quinoa tossed with charred roasted broccoli over fresh mixed greens, finished with a zesty lemon-dijon dressing and a hint of toasted garlic.

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NUTRITION

414kcal
Protein
51.7g
Fat
10.2g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

5.1 ounces Turkey Breast

0.5 cup cooked Quinoa

1 cup Broccoli florets

1 teaspoon Olive Oil

2 cups Mixed Greens

1 tablespoon Lemon Juice

1 teaspoon Dijon Mustard

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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 olive oil and a pinch of sea salt, then spread them on the baking sheet and roast for 15-20 minutes until the edges are charred.

  • 3

    Season the turkey breast with salt, pepper, and a dash of garlic powder.

  • 4

    Grill the turkey over medium-high heat for approximately 6-8 minutes per side until the internal temperature reaches 165°F, then let it rest before slicing into strips.

  • 5

    In a small jar or bowl, whisk together the lemon juice and Dijon mustard to create a light dressing.

  • 6

    Place the mixed greens in a large serving bowl and top with the cooked quinoa and roasted broccoli.

  • 7

    Add the sliced grilled turkey on top and drizzle the entire salad with the lemon-dijon dressing before serving.

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 turkey breast and nutty quinoa tossed with charred roasted broccoli over fresh mixed greens, finished with a zesty lemon-dijon dressing and a hint of toasted garlic.

NUTRITION

414kcal
Protein
51.7g
Fat
10.2g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

5.1 ounces Turkey Breast

0.5 cup cooked Quinoa

1 cup Broccoli florets

1 teaspoon Olive Oil

2 cups Mixed Greens

1 tablespoon Lemon Juice

1 teaspoon Dijon Mustard

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with olive oil and a pinch of sea salt, then spread them on the baking sheet and roast for 15-20 minutes until the edges are charred.

  • 3

    Season the turkey breast with salt, pepper, and a dash of garlic powder.

  • 4

    Grill the turkey over medium-high heat for approximately 6-8 minutes per side until the internal temperature reaches 165°F, then let it rest before slicing into strips.

  • 5

    In a small jar or bowl, whisk together the lemon juice and Dijon mustard to create a light dressing.

  • 6

    Place the mixed greens in a large serving bowl and top with the cooked quinoa and roasted broccoli.

  • 7

    Add the sliced grilled turkey on top and drizzle the entire salad with the lemon-dijon dressing before serving.