YOUR SOLIN GENERATED RECIPE
Grilled Turkey Breast over Quinoa and Roasted Broccoli
Grilled herb-marinated turkey breast served over fluffy quinoa and roasted broccoli florets with a squeeze of charred lemon.
INGREDIENTS
4 ounces Turkey Breast
0.65 cup Cooked Quinoa
1.5 cups Broccoli Florets
1 tablespoon Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
1/3 teaspoon Garlic Powder
1/2 teaspoon Dried Oregano
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the broccoli florets with half of the olive oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.
Roast the broccoli for 15-20 minutes until the edges are tender and slightly browned.
While the broccoli roasts, season the turkey breast with garlic powder, dried oregano, salt, and pepper.
Heat a grill pan or outdoor grill to medium-high heat and lightly coat with a tiny bit of oil or spray.
Grill the turkey breast for 5-7 minutes per side or until the internal temperature reaches 165°F.
Let the turkey rest for 3 minutes before slicing it into thin strips.
Warm the pre-cooked quinoa if necessary and place it in the bottom of a bowl.
Top the quinoa with the roasted broccoli and sliced grilled turkey.
Drizzle the remaining olive oil and fresh lemon juice over the entire dish before serving.