Name: Grilled Turkey Breast Salad with Quinoa and Roasted Broccoli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 ounces Turkey Breast; 1/2 cup cooked Quinoa; 1.5 cups Broccoli florets; 1 tablespoon Extra Virgin Olive Oil; 2 cups Mixed Greens; 1 tablespoon Pumpkin Seeds; 1 tablespoon Lemon Juice

Grilled Turkey Breast Salad with Quinoa and 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 Salad with Quinoa and Roasted Broccoli

Tender grilled turkey breast and fluffy quinoa tossed with charred roasted broccoli over a bed of fresh greens, finished with a zesty lemon vinaigrette.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

50.8g

Fat

22.6g

Carbs

33.3g

SERVINGS

1 serving

INGREDIENTS

6 ounces Turkey Breast

1/2 cup cooked Quinoa

1.5 cups Broccoli florets

1 tablespoon Extra Virgin Olive Oil

2 cups Mixed Greens

1 tablespoon Pumpkin Seeds

1 tablespoon Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Toss the broccoli florets with half of the olive oil and a pinch of sea salt on a baking sheet.
3
Roast the broccoli for 15-20 minutes until the edges are charred and tender.
4
Season the turkey breast with salt and pepper, then grill over medium-high heat for 5-7 minutes per side until the internal temperature reaches 165°F.
5
Let the turkey rest for 5 minutes before slicing into thin strips.
6
In a small bowl, whisk the remaining olive oil with the lemon juice to create the dressing.
7
In a large salad bowl, combine the mixed greens, cooked quinoa, and roasted broccoli.
8
Top the salad with the sliced grilled turkey and pumpkin seeds.
9
Drizzle the lemon vinaigrette over the top and toss gently before serving.