Herb-Roasted Turkey and Quinoa Bowl

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A lean protein bowl with perfectly roasted turkey and nutrient-rich quinoa. This American-inspired healthy bowl recipe (gluten-free), ready in about 45 minutes, pairs boneless turkey breast, quinoa, chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 385 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 35 min Serves 2 American cuisine 385 cal/serving

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Ingredients

10 oz boneless turkey breast
3/4 cup quinoa
1 cup chicken broth
1 tsp fresh rosemary
2 garlic cloves
1/2 cup cherry tomatoes
1 tsp olive oil

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Instructions

Step 1: Preheat oven to 400°F (200°C). Pat turkey breast dry and rub with 1 tsp fresh rosemary, 2 minced garlic cloves, and 1 tsp olive oil. Place on a baking sheet and roast for 20 minutes until internal temperature reaches 165°F (74°C).
Step 2: While turkey roasts, combine 3/4 cup quinoa with 1 cup chicken broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed.
Step 3: Cut roasted turkey into 1/2-inch slices. Fluff cooked quinoa with a fork and mix with 1/2 cup cherry tomatoes. Divide quinoa mixture between bowls and top with sliced turkey. Drizzle with any pan juices from the turkey.