NUTRITION

SERVINGS

INGREDIENTS

8 ounces Turkey Breast

1 cup Cooked Lentils

1/2 cup Cooked Quinoa

1 tablespoon Olive Oil

1/2 cup diced Cucumber

1/2 cup halved Cherry Tomatoes

1 tablespoon Lemon Juice

2 tablespoons chopped Fresh Parsley

PREPARATION

• 1

  Season the turkey breast with sea salt, cracked pepper, and dried oregano.

• 2

  Heat a cast-iron grill pan over medium-high heat and sear the turkey for 6 to 8 minutes per side until juicy and cooked through.

• 3

  In a large bowl, combine the cooked lentils, fluffy quinoa, diced cucumber, and halved cherry tomatoes.

• 4

  Whisk together the extra virgin olive oil, fresh lemon juice, and chopped parsley to create a bright dressing.

• 5

  Toss the lentil and quinoa mixture thoroughly with the vinaigrette to marry the flavors.

• 6

  Slice the grilled turkey into strips and serve it over the chilled salad for a clean, nutrient-dense lunch.