YOUR SOLIN GENERATED RECIPE
Seared Turkey Breast with Quinoa and Roasted Broccoli
Pan-seared turkey breast served with fluffy quinoa and oven-roasted broccoli, finished with a squeeze of lemon for a bright, zesty finish.
INGREDIENTS
11 ounces Turkey Breast
0.75 cup Cooked Quinoa
1.5 cups Broccoli Florets
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Lemon Juice
0.5 teaspoon Garlic Powder
PREPARATION
Preheat your oven to 400°F.
Toss the broccoli florets with half of the olive oil, salt, and pepper on a rimmed baking sheet.
Roast the broccoli for 15-20 minutes until the edges are tender and slightly charred.
Prepare the quinoa according to package instructions or reheat pre-cooked quinoa until fluffy.
Season the turkey breast evenly with garlic powder, salt, and black pepper.
Heat the remaining olive oil in a large skillet over medium-high heat.
Sear the turkey breast for 6-8 minutes per side, or until the internal temperature reaches 165°F.
Allow the turkey to rest for 5 minutes before slicing into medallions.
Assemble the bowl by placing the sliced turkey over the quinoa and roasted broccoli, then drizzle with fresh lemon juice.