Name: Grilled Turkey Breast and Quinoa Salad with Roasted Broccoli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Roasted Turkey Breast, sliced; 1/2 cup Cooked Quinoa; 1.5 cups Roasted Broccoli florets; 1 tsp Extra Virgin Olive Oil; 1 tbsp Fresh Lemon Juice; Pinch of Sea Salt and Black Pepper

Grilled Turkey Breast and Quinoa Salad with Roasted Broccoli

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

YOUR SOLIN GENERATED RECIPE

Grilled Turkey Breast and Quinoa Salad with Roasted Broccoli

Grilled turkey breast sliced over a bed of fluffy quinoa and roasted broccoli florets, finished with a bright and zesty lemon-herb drizzle.

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NUTRITION

Protein

54.8g

Fat

11.5g

Carbs

29.1g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Roasted Turkey Breast, sliced

1/2 cup Cooked Quinoa

1.5 cups Roasted Broccoli florets

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the broccoli florets with half of the olive oil and a pinch of sea salt, then roast for 15-20 minutes until tender and slightly charred.
3
While the broccoli roasts, season the turkey breast with sea salt, black pepper, and your favorite dried herbs like oregano or thyme.
4
Heat a grill pan or outdoor grill over medium-high heat and cook the turkey breast for 5-7 minutes per side, or until the internal temperature reaches 165°F.
5
Let the turkey rest for 5 minutes before slicing it into thin strips.
6
In a large bowl, fluff the pre-cooked quinoa and toss it with the roasted broccoli and the remaining olive oil.
7
Top the quinoa and broccoli mixture with the sliced turkey breast.
8
Drizzle the entire dish with fresh lemon juice and a final crack of black pepper before serving.