Name: Seared Turkey Breast with Crunchy Cabbage Slaw and Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Turkey Breast; 1/2 cup Cooked Quinoa; 1.5 cups Shredded Green Cabbage; 1/4 cup Shredded Carrots; 1.5 tsp Extra Virgin Olive Oil; 1 tbsp Pumpkin Seeds; 1 tbsp Apple Cider Vinegar; 1 tsp Dijon Mustard

Seared 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.

YOUR SOLIN GENERATED RECIPE

Seared Turkey Breast with Crunchy Cabbage Slaw and Quinoa

Pan-seared turkey breast served over fluffy quinoa and a zesty cabbage slaw, finished with toasted pumpkin seeds for a satisfying crunch.

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NUTRITION

Protein

42g

Fat

14.1g

Carbs

29.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Turkey Breast

1/2 cup Cooked Quinoa

1.5 cups Shredded Green Cabbage

1/4 cup Shredded Carrots

1.5 tsp Extra Virgin Olive Oil

1 tbsp Pumpkin Seeds

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

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PREPARATION

1
Whisk together the apple cider vinegar, Dijon mustard, and half of the olive oil in a small bowl to create the slaw dressing.
2
In a medium bowl, toss the shredded cabbage and carrots with the dressing and set aside to marinate.
3
Season the turkey breast with a pinch of sea salt and black pepper.
4
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
5
Sear the turkey breast for 5-6 minutes per side or until the internal temperature reaches 165°F and the exterior is golden.
6
Warm the pre-cooked quinoa and fluff it with a fork.
7
Slice the seared turkey and serve it over the quinoa with the crunchy slaw on the side.
8
Garnish the entire dish with toasted pumpkin seeds for extra texture.