YOUR SOLIN GENERATED RECIPE
Grilled Turkey Breast with Crunchy Cabbage Slaw and Quinoa
Tender turkey breast grilled with zesty herbs, served over fluffy quinoa with a vibrant, vinegar-based cabbage slaw for a satisfyingly crisp finish.
INGREDIENTS
5.5 oz Turkey Breast
0.5 cup Cooked Quinoa
1 cup shredded Green Cabbage
0.5 cup shredded Red Cabbage
1.5 tsp Extra Virgin Olive Oil
1 tbsp Apple Cider Vinegar
1 tsp Dijon Mustard
PREPARATION
Season the turkey breast with a pinch of sea salt, black pepper, and dried oregano.
Preheat a grill or grill pan over medium-high heat and lightly coat with a touch of oil spray.
Grill the turkey breast for approximately 5-6 minutes per side, or until the internal temperature reaches 165°F.
While the turkey is grilling, whisk together the olive oil, apple cider vinegar, and Dijon mustard in a medium bowl to create the dressing.
Add the shredded green and red cabbage to the bowl and toss thoroughly until the vegetables are well coated.
Slice the grilled turkey into strips and serve alongside the fluffy quinoa and the crunchy cabbage slaw.