NUTRITION

SERVINGS

INGREDIENTS

5.5 ounces Turkey Breast

2 cups shredded Green Cabbage

0.5 cup shredded Carrots

2.25 teaspoons Extra Virgin Olive Oil

1 tablespoon dry-roasted Sunflower Seeds

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

PREPARATION

• 1

  Season the turkey breast with a pinch of salt, black pepper, and your favorite dried herbs like oregano or thyme.

• 2

  Preheat a grill or heavy-bottomed grill pan over medium-high heat and lightly coat with a tiny bit of oil if needed.

• 3

  Grill the turkey breast for approximately 5-7 minutes per side, or until the internal temperature reaches 165°F.

• 4

  While the turkey is cooking, whisk together the olive oil, apple cider vinegar, and Dijon mustard in a large mixing bowl to create the dressing.

• 5

  Add the shredded cabbage and carrots to the bowl and toss thoroughly until the vegetables are evenly coated.

• 6

  Stir in the dry-roasted sunflower seeds to the slaw for a nutty crunch.

• 7

  Once the turkey is done, let it rest for 3 minutes before slicing it into thin strips.

• 8

  Plate the zesty slaw and top it with the sliced grilled turkey to serve.