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.

Grilled Turkey Breast Salad with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Turkey Breast Salad with Quinoa and Roasted Broccoli

Grilled turkey breast and fluffy quinoa tossed with tender roasted broccoli over mixed greens, finished with a bright and creamy lemon tahini dressing.

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NUTRITION

407kcal
Protein
38.7g
Fat
15g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Turkey Breast

1/2 cup Cooked Quinoa

1 cup Roasted Broccoli

2 cups Mixed Greens

1 teaspoon Tahini

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F and toss the broccoli florets with half of the olive oil and a pinch of sea salt.

  • 2

    Spread the broccoli on a baking sheet and roast for 15-20 minutes until the edges are slightly charred.

  • 3

    Season the turkey breast with salt and pepper, then grill over medium-high heat for 5-7 minutes per side until fully cooked.

  • 4

    Let the turkey rest for 5 minutes before slicing into thin strips.

  • 5

    In a small bowl, whisk together the tahini, lemon juice, and the remaining olive oil to create the dressing.

  • 6

    Place the mixed greens in a large bowl and top with the cooked quinoa, roasted broccoli, and grilled turkey.

  • 7

    Drizzle the lemon tahini dressing over the salad and toss gently before serving.

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.

Grilled Turkey Breast Salad with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Turkey Breast Salad with Quinoa and Roasted Broccoli

Grilled turkey breast and fluffy quinoa tossed with tender roasted broccoli over mixed greens, finished with a bright and creamy lemon tahini dressing.

NUTRITION

407kcal
Protein
38.7g
Fat
15g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Turkey Breast

1/2 cup Cooked Quinoa

1 cup Roasted Broccoli

2 cups Mixed Greens

1 teaspoon Tahini

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F and toss the broccoli florets with half of the olive oil and a pinch of sea salt.

  • 2

    Spread the broccoli on a baking sheet and roast for 15-20 minutes until the edges are slightly charred.

  • 3

    Season the turkey breast with salt and pepper, then grill over medium-high heat for 5-7 minutes per side until fully cooked.

  • 4

    Let the turkey rest for 5 minutes before slicing into thin strips.

  • 5

    In a small bowl, whisk together the tahini, lemon juice, and the remaining olive oil to create the dressing.

  • 6

    Place the mixed greens in a large bowl and top with the cooked quinoa, roasted broccoli, and grilled turkey.

  • 7

    Drizzle the lemon tahini dressing over the salad and toss gently before serving.