Name: Grilled Turkey Breast Salad with Quinoa and Crunchy Bell Peppers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 ounces Turkey Breast; 1/2 cup Cooked Quinoa; 1 cup chopped Red Bell Peppers; 2 cups Mixed Greens; 2 teaspoons Extra Virgin Olive Oil; 1 tablespoon Fresh Lemon Juice

Nutrition

Per serving

412 calories

Protein: 41g; 40% of calories
Carbs: 32g; 31% of calories
Fat: 14g; 30% of calories

Ingredients

6 items

Instructions

Prep 10 min · Cook 30 min

Season the turkey breast with a pinch of sea salt, black pepper, and dried oregano.
Grill the turkey over medium-high heat for about 6 minutes per side until the internal temperature reaches 165°F.
Allow the turkey to rest for five minutes to retain its natural juices, then slice into thin strips.
In a large chilled bowl, combine the cooked quinoa, chopped bell peppers, and mixed greens.
Whisk the extra virgin olive oil and fresh lemon juice together in a small jar until the dressing is emulsified.
Drizzle the lemon vinaigrette over the salad base and toss gently to coat the greens and quinoa.
Arrange the sliced grilled turkey on top of the salad and finish with a crack of fresh black pepper.

Nutrition

Ingredients

Instructions

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