NUTRITION

SERVINGS

INGREDIENTS

5 ounces Turkey Breast

3/4 cup Cooked Quinoa

2 cups Broccoli florets

2 teaspoons Avocado Oil

1/2 Lemon, juiced

1 clove Garlic, minced

Sea salt and black pepper to taste

PREPARATION

• 1

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

• 2

  Toss the broccoli florets with one teaspoon of avocado oil, minced garlic, and a pinch of sea salt on the prepared baking sheet.

• 3

  Roast the broccoli for 15-20 minutes until the edges are tender and slightly charred.

• 4

  While the broccoli roasts, season the turkey breast with sea salt and black pepper.

• 5

  Heat the remaining teaspoon of avocado oil in a cast-iron skillet or non-stick pan over medium-high heat.

• 6

  Sear the turkey breast for 5-6 minutes per side until golden brown and cooked through to an internal temperature of 165°F.

• 7

  Remove the turkey from the pan and let it rest for 3 minutes before slicing into strips.

• 8

  Warm the pre-cooked quinoa in a small saucepan or microwave if needed.

• 9

  Assemble the bowl by placing the quinoa at the base, topping it with the roasted broccoli and sliced turkey.

• 10

  Finish the dish with a fresh squeeze of lemon juice and an extra crack of black pepper.