Roasted Turkey Breast with Herbed Quinoa and Sautéed Spinach

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

Roasted Turkey Breast with Herbed Quinoa and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Roasted Turkey Breast with Herbed Quinoa and Sautéed Spinach

Herb-roasted turkey breast served over fluffy quinoa with tart dried cranberries and sautéed spinach, finished with toasted slivered almonds.

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NUTRITION

373kcal
Protein
33.2g
Fat
14.2g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

3.5 ounces Roasted Turkey Breast

1/2 cup Cooked Quinoa

2 cups Raw Spinach

1.5 teaspoons Olive Oil

1.5 teaspoons Slivered Almonds

2 teaspoons Dried Cranberries

1 tablespoon Fresh Parsley

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PREPARATION

  • 1

    Preheat your oven to 375°F and season the turkey breast with salt, pepper, and dried poultry herbs.

  • 2

    Place the turkey on a baking sheet and roast until the internal temperature reaches 165°F, then let it rest for 5 minutes before slicing.

  • 3

    While the turkey roasts, prepare the quinoa according to package instructions using water or low-sodium vegetable broth.

  • 4

    In a large skillet, heat half of the olive oil over medium heat and sauté the spinach until just wilted.

  • 5

    In a small bowl, toss the cooked quinoa with the remaining olive oil, dried cranberries, slivered almonds, and chopped fresh parsley.

  • 6

    Slice the turkey breast into thin medallions and serve alongside the herbed quinoa and sautéed spinach.

Roasted Turkey Breast with Herbed Quinoa and Sautéed Spinach

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

Roasted Turkey Breast with Herbed Quinoa and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Roasted Turkey Breast with Herbed Quinoa and Sautéed Spinach

Herb-roasted turkey breast served over fluffy quinoa with tart dried cranberries and sautéed spinach, finished with toasted slivered almonds.

NUTRITION

373kcal
Protein
33.2g
Fat
14.2g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

3.5 ounces Roasted Turkey Breast

1/2 cup Cooked Quinoa

2 cups Raw Spinach

1.5 teaspoons Olive Oil

1.5 teaspoons Slivered Almonds

2 teaspoons Dried Cranberries

1 tablespoon Fresh Parsley

PREPARATION

  • 1

    Preheat your oven to 375°F and season the turkey breast with salt, pepper, and dried poultry herbs.

  • 2

    Place the turkey on a baking sheet and roast until the internal temperature reaches 165°F, then let it rest for 5 minutes before slicing.

  • 3

    While the turkey roasts, prepare the quinoa according to package instructions using water or low-sodium vegetable broth.

  • 4

    In a large skillet, heat half of the olive oil over medium heat and sauté the spinach until just wilted.

  • 5

    In a small bowl, toss the cooked quinoa with the remaining olive oil, dried cranberries, slivered almonds, and chopped fresh parsley.

  • 6

    Slice the turkey breast into thin medallions and serve alongside the herbed quinoa and sautéed spinach.