Roasted Turkey Breast with Kidney Beans, Steamed Broccoli, and Quinoa

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

Roasted Turkey Breast with Kidney Beans, Steamed Broccoli, and Quinoa

YOUR SOLIN GENERATED RECIPE

Roasted Turkey Breast with Kidney Beans, Steamed Broccoli, and Quinoa

Herb-rubbed turkey breast roasted until juicy, served with fluffy quinoa, kidney beans, and vibrant steamed broccoli finished with a bright squeeze of lemon.

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NUTRITION

401kcal
Protein
39.6g
Fat
9.1g
Carbs
41.5g

SERVINGS

1 serving

INGREDIENTS

3.2 ounces Roasted Turkey Breast

1/4 cup Canned Kidney Beans

1/2 cup Cooked Quinoa

1.5 cups Steamed Broccoli

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Rub the turkey breast with olive oil and season with salt, pepper, and your favorite dried herbs like oregano or thyme.

  • 3

    Place the turkey in a roasting pan and cook for 25-30 minutes, or until the internal temperature reaches 165°F.

  • 4

    While the turkey roasts, cook the quinoa in water or vegetable broth according to package directions until fluffy.

  • 5

    Steam the broccoli florets in a steamer basket over boiling water for 5-7 minutes until tender-crisp.

  • 6

    Rinse and drain the kidney beans, then gently toss them into the warm quinoa.

  • 7

    Slice the roasted turkey breast and serve it alongside the quinoa-bean mixture and steamed broccoli, finishing the dish with a fresh squeeze of lemon juice.

Roasted Turkey Breast with Kidney Beans, Steamed Broccoli, and Quinoa

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

Roasted Turkey Breast with Kidney Beans, Steamed Broccoli, and Quinoa

YOUR SOLIN GENERATED RECIPE

Roasted Turkey Breast with Kidney Beans, Steamed Broccoli, and Quinoa

Herb-rubbed turkey breast roasted until juicy, served with fluffy quinoa, kidney beans, and vibrant steamed broccoli finished with a bright squeeze of lemon.

NUTRITION

401kcal
Protein
39.6g
Fat
9.1g
Carbs
41.5g

SERVINGS

1 serving

INGREDIENTS

3.2 ounces Roasted Turkey Breast

1/4 cup Canned Kidney Beans

1/2 cup Cooked Quinoa

1.5 cups Steamed Broccoli

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Rub the turkey breast with olive oil and season with salt, pepper, and your favorite dried herbs like oregano or thyme.

  • 3

    Place the turkey in a roasting pan and cook for 25-30 minutes, or until the internal temperature reaches 165°F.

  • 4

    While the turkey roasts, cook the quinoa in water or vegetable broth according to package directions until fluffy.

  • 5

    Steam the broccoli florets in a steamer basket over boiling water for 5-7 minutes until tender-crisp.

  • 6

    Rinse and drain the kidney beans, then gently toss them into the warm quinoa.

  • 7

    Slice the roasted turkey breast and serve it alongside the quinoa-bean mixture and steamed broccoli, finishing the dish with a fresh squeeze of lemon juice.