Grilled Turkey Breast with Quinoa and Roasted Vegetables
Seasoned grilled turkey breast with fluffy quinoa, roasted bell peppers, zucchini, and a light lemon dressing
Grilled Turkey Breast with Quinoa and Roasted Vegetables is a lunch recipe ready in about 40 minutes. Each serving has approximately 649 kcal, 48g protein, 62g carbs, 21g fat. It fits a high-protein diet.
Cook quinoa according to package directions (approximately 15 minutes) and set aside
Cut bell pepper and zucchini into 1-inch cubes
Toss vegetables with 1 tbsp olive oil, salt, pepper, and oregano
Spread vegetables on a baking sheet and roast at 400°F for 18-20 minutes until tender
Season turkey breast with salt, pepper, and oregano on both sides
Grill turkey breast over medium-high heat for 6-7 minutes per side until cooked through (internal temperature 165°F)
Let turkey rest for 3 minutes, then slice
Combine cooked quinoa with remaining olive oil and lemon juice
Plate quinoa, arrange turkey slices and roasted vegetables on top
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