Grilled Turkey Breast with Crunchy Cabbage Slaw

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

YOUR SOLIN GENERATED RECIPE

Grilled Turkey Breast with Crunchy Cabbage Slaw

Grilled turkey breast and shredded cabbage tossed in a zesty cider vinaigrette, finished with a sprinkle of nutty toasted hemp hearts.

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NUTRITION

410kcal
Protein
41.6g
Fat
21.2g
Carbs
15.2g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Turkey Breast

2 cups Green Cabbage, shredded

1/2 cup Carrots, shredded

1 tbsp Avocado Oil

1 tbsp Hemp Hearts

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

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PREPARATION

  • 1

    Season the turkey breast with sea salt and black pepper on both sides.

  • 2

    Preheat a grill or grill pan over medium-high heat and lightly coat with a small amount of avocado oil.

  • 3

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

  • 4

    While the turkey cooks, whisk together the remaining avocado oil, apple cider vinegar, and Dijon mustard in a large bowl to create the dressing.

  • 5

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

  • 6

    Slice the grilled turkey into strips and serve on top of the crunchy slaw.

  • 7

    Garnish with hemp hearts for a nutty finish and extra protein.

Grilled Turkey Breast with Crunchy Cabbage Slaw

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

YOUR SOLIN GENERATED RECIPE

Grilled Turkey Breast with Crunchy Cabbage Slaw

Grilled turkey breast and shredded cabbage tossed in a zesty cider vinaigrette, finished with a sprinkle of nutty toasted hemp hearts.

NUTRITION

410kcal
Protein
41.6g
Fat
21.2g
Carbs
15.2g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Turkey Breast

2 cups Green Cabbage, shredded

1/2 cup Carrots, shredded

1 tbsp Avocado Oil

1 tbsp Hemp Hearts

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

PREPARATION

  • 1

    Season the turkey breast with sea salt and black pepper on both sides.

  • 2

    Preheat a grill or grill pan over medium-high heat and lightly coat with a small amount of avocado oil.

  • 3

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

  • 4

    While the turkey cooks, whisk together the remaining avocado oil, apple cider vinegar, and Dijon mustard in a large bowl to create the dressing.

  • 5

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

  • 6

    Slice the grilled turkey into strips and serve on top of the crunchy slaw.

  • 7

    Garnish with hemp hearts for a nutty finish and extra protein.