Seared Turkey Breast with Steamed Broccoli and Quinoa

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

Seared Turkey Breast with Steamed Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Turkey Breast with Steamed Broccoli and Quinoa

Pan-seared turkey breast seasoned with garlic and herbs, served over fluffy quinoa and steamed broccoli with a zesty arugula salad and toasted almonds.

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NUTRITION

453kcal
Protein
46.6g
Fat
17.2g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Turkey Breast

0.5 cup cooked Quinoa

1.5 cups Broccoli florets

2 tsp Olive Oil

1 cup Arugula

1 tbsp Slivered Almonds

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PREPARATION

  • 1

    Rinse quinoa and cook according to package directions until fluffy.

  • 2

    Season turkey breast with garlic powder, salt, and pepper.

  • 3

    Heat half the olive oil in a skillet over medium-high heat and sear turkey until cooked through and golden.

  • 4

    Steam broccoli florets until tender-crisp.

  • 5

    Toss arugula with remaining olive oil, a squeeze of lemon juice, and the slivered almonds.

  • 6

    Plate the turkey alongside the quinoa and broccoli, serving the fresh salad on the side.

Seared Turkey Breast with Steamed Broccoli and Quinoa

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

Seared Turkey Breast with Steamed Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Turkey Breast with Steamed Broccoli and Quinoa

Pan-seared turkey breast seasoned with garlic and herbs, served over fluffy quinoa and steamed broccoli with a zesty arugula salad and toasted almonds.

NUTRITION

453kcal
Protein
46.6g
Fat
17.2g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Turkey Breast

0.5 cup cooked Quinoa

1.5 cups Broccoli florets

2 tsp Olive Oil

1 cup Arugula

1 tbsp Slivered Almonds

PREPARATION

  • 1

    Rinse quinoa and cook according to package directions until fluffy.

  • 2

    Season turkey breast with garlic powder, salt, and pepper.

  • 3

    Heat half the olive oil in a skillet over medium-high heat and sear turkey until cooked through and golden.

  • 4

    Steam broccoli florets until tender-crisp.

  • 5

    Toss arugula with remaining olive oil, a squeeze of lemon juice, and the slivered almonds.

  • 6

    Plate the turkey alongside the quinoa and broccoli, serving the fresh salad on the side.