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

Tender turkey breast grilled with garlic and herbs, paired with a zesty shredded cabbage and carrot slaw tossed in a tangy dressing for a refreshing crunch.

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NUTRITION

249kcal
Protein
41.9g
Fat
3.2g
Carbs
11.8g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Grilled Turkey Breast

2 cups shredded Green Cabbage

1/4 cup shredded Carrots

1 tablespoon Non-fat Greek Yogurt

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

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PREPARATION

  • 1

    Season the turkey breast with salt, black pepper, and garlic powder.

  • 2

    Grill the turkey over medium-high heat for 5-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the turkey cooks, combine the shredded cabbage and carrots in a large mixing bowl.

  • 4

    In a small jar, whisk together the Greek yogurt, apple cider vinegar, and Dijon mustard until smooth.

  • 5

    Pour the dressing over the cabbage mixture and toss thoroughly to coat.

  • 6

    Slice the grilled turkey into thin strips and serve immediately over the chilled, crunchy 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

Tender turkey breast grilled with garlic and herbs, paired with a zesty shredded cabbage and carrot slaw tossed in a tangy dressing for a refreshing crunch.

NUTRITION

249kcal
Protein
41.9g
Fat
3.2g
Carbs
11.8g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Grilled Turkey Breast

2 cups shredded Green Cabbage

1/4 cup shredded Carrots

1 tablespoon Non-fat Greek Yogurt

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

PREPARATION

  • 1

    Season the turkey breast with salt, black pepper, and garlic powder.

  • 2

    Grill the turkey over medium-high heat for 5-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the turkey cooks, combine the shredded cabbage and carrots in a large mixing bowl.

  • 4

    In a small jar, whisk together the Greek yogurt, apple cider vinegar, and Dijon mustard until smooth.

  • 5

    Pour the dressing over the cabbage mixture and toss thoroughly to coat.

  • 6

    Slice the grilled turkey into thin strips and serve immediately over the chilled, crunchy slaw.