NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Turkey Breast

2 cups shredded Green Cabbage

1/4 cup shredded Carrots

1.5 tsp Olive Oil

2 tbsp Nonfat Greek Yogurt

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

PREPARATION

• 1

  Season the turkey breast with a pinch of sea salt, black pepper, and dried oregano.

• 2

  Preheat a grill or grill pan over medium-high heat and lightly coat with a tiny bit of oil or spray.

• 3

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

• 4

  While the turkey is grilling, combine the shredded cabbage and carrots in a large mixing bowl.

• 5

  In a small separate bowl, whisk together the Greek yogurt, olive oil, apple cider vinegar, and Dijon mustard until smooth.

• 6

  Toss the cabbage mixture with the dressing until every piece is well-coated.

• 7

  Allow the grilled turkey to rest for 3 minutes, then slice it into strips.

• 8

  Serve the warm grilled turkey over the chilled, tangy slaw for a high-volume, protein-packed lunch.