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

Lean turkey breast grilled with garlic and herbs, served over a vibrant cabbage and carrot slaw tossed in a zesty vinaigrette for a refreshing crunch.

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NUTRITION

313kcal
Protein
49.7g
Fat
6.1g
Carbs
14.5g

SERVINGS

1 serving

INGREDIENTS

7 oz Turkey Breast

1.5 cups Green Cabbage

0.5 cup Red Cabbage

0.25 cup Shredded Carrots

0.5 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

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PREPARATION

  • 1

    Season the turkey breast with garlic powder, salt, and black pepper.

  • 2

    Heat a grill pan or outdoor grill over medium-high heat.

  • 3

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

  • 4

    While turkey cooks, thinly slice the green and red cabbage and shred the carrots.

  • 5

    In a small bowl, whisk together the apple cider vinegar, olive oil, and Dijon mustard.

  • 6

    Toss the cabbage and carrots with the dressing until well coated.

  • 7

    Slice the grilled turkey and serve immediately over the bed of crunchy slaw.

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

Lean turkey breast grilled with garlic and herbs, served over a vibrant cabbage and carrot slaw tossed in a zesty vinaigrette for a refreshing crunch.

NUTRITION

313kcal
Protein
49.7g
Fat
6.1g
Carbs
14.5g

SERVINGS

1 serving

INGREDIENTS

7 oz Turkey Breast

1.5 cups Green Cabbage

0.5 cup Red Cabbage

0.25 cup Shredded Carrots

0.5 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

PREPARATION

  • 1

    Season the turkey breast with garlic powder, salt, and black pepper.

  • 2

    Heat a grill pan or outdoor grill over medium-high heat.

  • 3

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

  • 4

    While turkey cooks, thinly slice the green and red cabbage and shred the carrots.

  • 5

    In a small bowl, whisk together the apple cider vinegar, olive oil, and Dijon mustard.

  • 6

    Toss the cabbage and carrots with the dressing until well coated.

  • 7

    Slice the grilled turkey and serve immediately over the bed of crunchy slaw.