Herb-Roasted Turkey & Lemon-Dill Quinoa Bowl
Gluten-FreeHigh Protein • Low Calorie • BalancedDinner
Easy
35mins
380 kcal
2 servings
MACROS
per serving※gProtein
◆gFat
▣gCarbs
◎gSugar
◇gFiber
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A lean, high-protein bowl featuring herb-crusted turkey breast, bright lemon-dill quinoa, and a refreshing cucumber feta salad.
If you are searching for the perfect diet-friendly dinner that doesn't sacrifice flavor, this Herb-Roasted Turkey & Lemon-Dill Quinoa Bowl is exactly what you need. Finding a healthy meal that actually keeps you full and satisfied can be a challenge, but by combining lean protein with nutrient-dense complex carbohydrates and an abundance of fresh herbs, you create a balanced plate that nourishes the body.
This Herb-Roasted Turkey & Lemon-Dill Quinoa Bowl utilizes a fantastic array of fresh, aromatic ingredients. The tender turkey breast is rubbed with a vibrant mix of garlic, earthy thyme, and fresh parsley, ensuring every single bite is packed with savory goodness without relying on heavy oils or calorie-dense sauces. As it roasts to juicy perfection, you'll whip up a batch of fluffy, protein-packed quinoa, brightened beautifully by a generous squeeze of zesty lemon and aromatic fresh dill.
To add a refreshing crunch to this high-protein recipe, a crisp side salad featuring hydrating cucumber, bright chives, and just a sprinkle of tangy feta cheese ties the whole dish together. The feta provides just enough healthy fats and creaminess to keep the palate engaged, making this the ultimate guilt-free comfort food. Whether you are looking for a quick weeknight supper or a meal prep champion, this Herb-Roasted Turkey & Lemon-Dill Quinoa Bowl delivers everything you could want in a wholesome, delicious, and easy-to-make package. Enjoy the beautiful harmony of fresh garden herbs and nourishing whole foods tonight!
Ingredients
- 350 g Turkey Breast
- 90 g Quinoa
- 1 medium Cucumber
- 30 g Feta Cheese
- 1 tbsp Thyme
- 2 tbsp Parsley
- 2 tbsp Fresh Dill
- 1 tbsp Chives
- 1 whole Lemon
- 2 cloves Garlic
- 0.5 tsp Sea Salt
- 0.5 tsp Black Pepper
Instructions
- 1Preheat your oven to 190°C (375°F).
- 2Mince the garlic and finely chop the thyme and parsley.
- 3In a small dish, mix the garlic, thyme, parsley, sea salt, and black pepper to create an herb rub.
- 4Coat the turkey breast evenly with the herb rub and place it into your baking dish. Bake for 25-30 minutes, or until the internal temperature reaches 74°C (165°F).
- 5While the meat cooks, rinse the quinoa thoroughly. In a saucepan, bring 240ml (1 cup) of water to a boil, stir in the quinoa, reduce the heat to low, cover, and simmer for 15 minutes until the water is absorbed.
- 6Chop the cucumber into half-moons and roughly chop the fresh dill and chives.
- 7Fluff the cooked quinoa with a fork. Stir in the fresh dill and the juice from half of the lemon.
- 8In a mixing bowl, toss the cucumber with the crumbled feta cheese, chives, and the remaining juice from the lemon.
- 9Once the turkey breast is done, let it rest for 5 minutes before slicing.
- 10Divide the lemon-dill quinoa between two bowls, top with the sliced turkey breast, and serve the fresh cucumber salad on the side.
Chef's Tips
- •Letting the turkey rest before slicing helps lock in the juices, keeping this lean protein perfectly moist.
- •If your cucumber has large seeds, scoop them out before chopping to prevent the salad from becoming watery.
K
Recipe By
Kitchen Buddy Chef