NUTRITION

SERVINGS

INGREDIENTS

4.4 oz Turkey Breast

1 cup Shredded Green Cabbage

0.5 cup Shredded Red Cabbage

0.25 cup Shredded Carrots

1 tbsp Extra Virgin Olive Oil

2 tbsp Non-fat Greek Yogurt

1.4 oz Avocado

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

PREPARATION

• 1

  Season the turkey breast with salt, black pepper, and dried oregano.

• 2

  Heat a grill pan or outdoor grill over medium-high heat and lightly coat with a small amount of oil to prevent sticking.

• 3

  Grill the turkey for 5-6 minutes per side or until the internal temperature reaches 165°F, then let it rest for a few minutes.

• 4

  In a large mixing bowl, whisk together the Greek yogurt, olive oil, apple cider vinegar, and Dijon mustard until the dressing is smooth.

• 5

  Add the shredded green cabbage, red cabbage, and carrots to the bowl and toss thoroughly until the vegetables are well-coated.

• 6

  Slice the rested grilled turkey into thin strips.

• 7

  Plate the crunchy cabbage slaw and top with the sliced turkey and fresh avocado slices.