Grilled Turkey Breast with Crunchy Cabbage Slaw and Quinoa

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 and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Turkey Breast with Crunchy Cabbage Slaw and Quinoa

Savor this fresh and balanced lunch featuring lean grilled turkey breast paired with a crunchy cabbage slaw and fluffy quinoa. The blend of tender turkey, lightly charred for a smoky flavor, complimented by zesty slaw dressed in a hint of olive oil and apple cider vinegar, creates a delightful medley of textures and flavors that is both satisfying and nutrient-dense.

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NUTRITION

396kcal
Protein
42.3g
Fat
8.1g
Carbs
38g

SERVINGS

1 serving

INGREDIENTS

4 ounces Turkey Breast

3/4 cup cooked Quinoa

1 cup shredded Green Cabbage

1/2 medium Carrot, shredded

1 teaspoon Olive Oil

1/2 teaspoon Apple Cider Vinegar

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat.

  • 2

    Season the turkey breast with salt and pepper. Optionally add a pinch of your favorite herbs.

  • 3

    Grill the turkey for about 5-6 minutes per side until it reaches an internal temperature of 165°F. Allow the meat to rest for a few minutes before slicing.

  • 4

    While the turkey is grilling, prepare the quinoa if not already cooked. If starting from dry, follow package instructions and measure out 3/4 cup cooked quinoa once done.

  • 5

    In a bowl, combine the shredded cabbage and carrot. Drizzle with olive oil and apple cider vinegar, then toss to evenly coat. Season with a little salt and pepper for extra flavor.

  • 6

    Plate the quinoa on the bottom, add a generous serving of the crunchy cabbage slaw on top, and place the sliced grilled turkey breast on the side.

  • 7

    Enjoy your nutrient-packed lunch!

Grilled Turkey Breast with Crunchy Cabbage Slaw and Quinoa

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 and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Turkey Breast with Crunchy Cabbage Slaw and Quinoa

Savor this fresh and balanced lunch featuring lean grilled turkey breast paired with a crunchy cabbage slaw and fluffy quinoa. The blend of tender turkey, lightly charred for a smoky flavor, complimented by zesty slaw dressed in a hint of olive oil and apple cider vinegar, creates a delightful medley of textures and flavors that is both satisfying and nutrient-dense.

NUTRITION

396kcal
Protein
42.3g
Fat
8.1g
Carbs
38g

SERVINGS

1 serving

INGREDIENTS

4 ounces Turkey Breast

3/4 cup cooked Quinoa

1 cup shredded Green Cabbage

1/2 medium Carrot, shredded

1 teaspoon Olive Oil

1/2 teaspoon Apple Cider Vinegar

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat.

  • 2

    Season the turkey breast with salt and pepper. Optionally add a pinch of your favorite herbs.

  • 3

    Grill the turkey for about 5-6 minutes per side until it reaches an internal temperature of 165°F. Allow the meat to rest for a few minutes before slicing.

  • 4

    While the turkey is grilling, prepare the quinoa if not already cooked. If starting from dry, follow package instructions and measure out 3/4 cup cooked quinoa once done.

  • 5

    In a bowl, combine the shredded cabbage and carrot. Drizzle with olive oil and apple cider vinegar, then toss to evenly coat. Season with a little salt and pepper for extra flavor.

  • 6

    Plate the quinoa on the bottom, add a generous serving of the crunchy cabbage slaw on top, and place the sliced grilled turkey breast on the side.

  • 7

    Enjoy your nutrient-packed lunch!