NUTRITION

SERVINGS

INGREDIENTS

4 oz Turkey Breast

1.5 cups Shredded Green Cabbage

1/4 cup Shredded Carrots

1 tbsp Extra Virgin Olive Oil

2 tbsp Non-fat Greek Yogurt

1 tsp Honey

1 tbsp Sunflower Seeds

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

PREPARATION

• 1

  In a medium mixing bowl, whisk together the non-fat Greek yogurt, apple cider vinegar, Dijon mustard, honey, and half of the olive oil to create a creamy dressing.

• 2

  Add the shredded cabbage and carrots to the bowl, tossing thoroughly to ensure every piece is coated, then fold in the sunflower seeds for texture.

• 3

  Season the turkey breast on both sides with sea salt, cracked black pepper, and a pinch of garlic powder.

• 4

  Heat the remaining olive oil in a grill pan or cast-iron skillet over medium-high heat.

• 5

  Place the turkey in the pan and cook for 5-6 minutes per side, or until the internal temperature reaches 165°F and the outside is nicely browned.

• 6

  Let the turkey rest for 3 minutes before slicing it into thin strips.

• 7

  Plate the turkey strips over the chilled cabbage slaw and serve immediately.