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

Lean turkey breast grilled to perfection and served over fluffy quinoa with a zesty cabbage slaw that adds a refreshing, vinegary crunch.

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NUTRITION

405kcal
Protein
42.6g
Fat
8.9g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

5 ounces Turkey Breast

3/4 cup cooked Quinoa

1.5 cups shredded Green Cabbage

1/4 cup shredded Carrots

1 teaspoon Olive Oil

2 tablespoons Non-fat Greek Yogurt

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PREPARATION

  • 1

    Season the turkey breast with a pinch of sea 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

    Prepare the dressing by whisking together the Greek yogurt, olive oil, and a splash of apple cider vinegar in a small bowl.

  • 4

    In a separate mixing bowl, toss the shredded cabbage and carrots with the yogurt dressing until thoroughly combined.

  • 5

    Fluff the pre-cooked quinoa with a fork and place it on the serving plate.

  • 6

    Slice the grilled turkey into thin strips and arrange them over the quinoa, serving the crunchy slaw on the side.

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

Lean turkey breast grilled to perfection and served over fluffy quinoa with a zesty cabbage slaw that adds a refreshing, vinegary crunch.

NUTRITION

405kcal
Protein
42.6g
Fat
8.9g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

5 ounces Turkey Breast

3/4 cup cooked Quinoa

1.5 cups shredded Green Cabbage

1/4 cup shredded Carrots

1 teaspoon Olive Oil

2 tablespoons Non-fat Greek Yogurt

PREPARATION

  • 1

    Season the turkey breast with a pinch of sea 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

    Prepare the dressing by whisking together the Greek yogurt, olive oil, and a splash of apple cider vinegar in a small bowl.

  • 4

    In a separate mixing bowl, toss the shredded cabbage and carrots with the yogurt dressing until thoroughly combined.

  • 5

    Fluff the pre-cooked quinoa with a fork and place it on the serving plate.

  • 6

    Slice the grilled turkey into thin strips and arrange them over the quinoa, serving the crunchy slaw on the side.