Grilled Turkey Breast with Crunchy Cabbage Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Turkey Breast with Crunchy Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Turkey Breast with Crunchy Cabbage Slaw

Savor the smoky flavor of perfectly grilled turkey breast paired with a crunchy, tangy cabbage slaw, accented by a light olive oil and apple cider vinegar dressing, all served over a bed of fluffy quinoa. This vibrant dish delivers texture and balanced taste for a satisfying, wholesome lunch.

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NUTRITION

381kcal
Protein
44.3g
Fat
12.4g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

5 oz Turkey Breast

1 cup shredded Green Cabbage

1/2 cup shredded Carrot

2 tsp Olive Oil

1/3 cup Cooked Quinoa

1 tbsp Apple Cider Vinegar

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the turkey breast with salt and pepper. Lightly brush with a bit of olive oil.

  • 3

    Grill the turkey breast for 5-7 minutes per side until fully cooked and nicely charred. Let it rest for a few minutes before slicing.

  • 4

    In a mixing bowl, combine shredded cabbage and carrot. Drizzle with the remaining olive oil and apple cider vinegar, tossing to evenly coat. Season with a pinch of salt and pepper.

  • 5

    Prepare the serving by placing the cooked quinoa on the plate, then layer the crunchy slaw on top.

  • 6

    Slice the grilled turkey breast and serve alongside or on top of the quinoa and slaw.

Grilled Turkey Breast with Crunchy Cabbage Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Turkey Breast with Crunchy Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Turkey Breast with Crunchy Cabbage Slaw

Savor the smoky flavor of perfectly grilled turkey breast paired with a crunchy, tangy cabbage slaw, accented by a light olive oil and apple cider vinegar dressing, all served over a bed of fluffy quinoa. This vibrant dish delivers texture and balanced taste for a satisfying, wholesome lunch.

NUTRITION

381kcal
Protein
44.3g
Fat
12.4g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

5 oz Turkey Breast

1 cup shredded Green Cabbage

1/2 cup shredded Carrot

2 tsp Olive Oil

1/3 cup Cooked Quinoa

1 tbsp Apple Cider Vinegar

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the turkey breast with salt and pepper. Lightly brush with a bit of olive oil.

  • 3

    Grill the turkey breast for 5-7 minutes per side until fully cooked and nicely charred. Let it rest for a few minutes before slicing.

  • 4

    In a mixing bowl, combine shredded cabbage and carrot. Drizzle with the remaining olive oil and apple cider vinegar, tossing to evenly coat. Season with a pinch of salt and pepper.

  • 5

    Prepare the serving by placing the cooked quinoa on the plate, then layer the crunchy slaw on top.

  • 6

    Slice the grilled turkey breast and serve alongside or on top of the quinoa and slaw.