Grilled Turkey Breast with Crunchy Vegetable Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Turkey Breast with Crunchy Vegetable Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Turkey Breast with Crunchy Vegetable Slaw

Tender turkey breast grilled to perfection and served with a zesty, fiber-rich cabbage and carrot slaw that stays incredibly crisp.

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NUTRITION

354kcal
Protein
37.3g
Fat
15.3g
Carbs
14.5g

SERVINGS

1 serving

INGREDIENTS

4.25 ounces Turkey Breast

1 cup shredded Cabbage

0.5 cup shredded Carrots

0.5 cup sliced Red Bell Pepper

2.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

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PREPARATION

  • 1

    Season the turkey breast with salt, pepper, and a pinch of dried oregano if desired.

  • 2

    Heat a grill or grill pan over medium-high heat and lightly brush with a tiny fraction of the olive oil.

  • 3

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

  • 4

    While the turkey cooks, whisk together the remaining olive oil, apple cider vinegar, and Dijon mustard in a large mixing bowl.

  • 5

    Add the shredded cabbage, carrots, and sliced bell peppers to the bowl and toss thoroughly to coat with the dressing.

  • 6

    Allow the turkey to rest for 3 minutes after cooking, then slice it into thin strips.

  • 7

    Serve the warm grilled turkey over the chilled, crunchy slaw for a refreshing and high-fiber lunch.

Grilled Turkey Breast with Crunchy Vegetable Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Turkey Breast with Crunchy Vegetable Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Turkey Breast with Crunchy Vegetable Slaw

Tender turkey breast grilled to perfection and served with a zesty, fiber-rich cabbage and carrot slaw that stays incredibly crisp.

NUTRITION

354kcal
Protein
37.3g
Fat
15.3g
Carbs
14.5g

SERVINGS

1 serving

INGREDIENTS

4.25 ounces Turkey Breast

1 cup shredded Cabbage

0.5 cup shredded Carrots

0.5 cup sliced Red Bell Pepper

2.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

PREPARATION

  • 1

    Season the turkey breast with salt, pepper, and a pinch of dried oregano if desired.

  • 2

    Heat a grill or grill pan over medium-high heat and lightly brush with a tiny fraction of the olive oil.

  • 3

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

  • 4

    While the turkey cooks, whisk together the remaining olive oil, apple cider vinegar, and Dijon mustard in a large mixing bowl.

  • 5

    Add the shredded cabbage, carrots, and sliced bell peppers to the bowl and toss thoroughly to coat with the dressing.

  • 6

    Allow the turkey to rest for 3 minutes after cooking, then slice it into thin strips.

  • 7

    Serve the warm grilled turkey over the chilled, crunchy slaw for a refreshing and high-fiber lunch.