Grilled Turkey Breast and Quinoa Salad with Roasted Broccoli

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

Grilled Turkey Breast and Quinoa Salad with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Turkey Breast and Quinoa Salad with Roasted Broccoli

Tender grilled turkey breast served over a fluffy quinoa salad with roasted broccoli florets and a zesty lemon-herb dressing, finished with charred edges.

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NUTRITION

421kcal
Protein
36.5g
Fat
17.5g
Carbs
31.3g

SERVINGS

1 serving

INGREDIENTS

4 ounces Turkey Breast

1/2 cup cooked Quinoa

1.5 cups Broccoli florets

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Dried Oregano

1/4 teaspoon Garlic Powder

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with half of the olive oil, garlic powder, and a pinch of sea salt.

  • 3

    Spread the broccoli on the baking sheet and roast for 15-20 minutes until the edges are crispy and charred.

  • 4

    Season the turkey breast with dried oregano and sea salt, then grill over medium-high heat for 5-7 minutes per side until the internal temperature reaches 165°F.

  • 5

    In a small bowl, whisk together the remaining olive oil and lemon juice to create a simple dressing.

  • 6

    Combine the cooked quinoa with the lemon dressing in a large bowl and toss to coat.

  • 7

    Slice the grilled turkey into strips and serve on top of the quinoa salad alongside the roasted broccoli.

Grilled Turkey Breast and Quinoa Salad with Roasted Broccoli

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

Grilled Turkey Breast and Quinoa Salad with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Turkey Breast and Quinoa Salad with Roasted Broccoli

Tender grilled turkey breast served over a fluffy quinoa salad with roasted broccoli florets and a zesty lemon-herb dressing, finished with charred edges.

NUTRITION

421kcal
Protein
36.5g
Fat
17.5g
Carbs
31.3g

SERVINGS

1 serving

INGREDIENTS

4 ounces Turkey Breast

1/2 cup cooked Quinoa

1.5 cups Broccoli florets

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Dried Oregano

1/4 teaspoon Garlic Powder

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with half of the olive oil, garlic powder, and a pinch of sea salt.

  • 3

    Spread the broccoli on the baking sheet and roast for 15-20 minutes until the edges are crispy and charred.

  • 4

    Season the turkey breast with dried oregano and sea salt, then grill over medium-high heat for 5-7 minutes per side until the internal temperature reaches 165°F.

  • 5

    In a small bowl, whisk together the remaining olive oil and lemon juice to create a simple dressing.

  • 6

    Combine the cooked quinoa with the lemon dressing in a large bowl and toss to coat.

  • 7

    Slice the grilled turkey into strips and serve on top of the quinoa salad alongside the roasted broccoli.