Name: Grilled Turkey Breast with Crunchy Cabbage Slaw and Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.3 oz Turkey Breast, boneless and skinless; 2/3 cup cooked Quinoa; 1 cup shredded Green Cabbage; 1/2 cup shredded Carrots; 1 tsp Extra Virgin Olive Oil; 1 tbsp Apple Cider Vinegar; 1/2 tsp Garlic Powder; 1/2 tsp Smoked Paprika

Grilled 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

Grilled Turkey Breast with Crunchy Cabbage Slaw and Quinoa

Tender turkey breast grilled with smoked paprika, served over nutty quinoa with a zesty cabbage slaw for a satisfying, vinegary crunch.

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NUTRITION

Protein

43.3g

Fat

8.4g

Carbs

36.9g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Turkey Breast, boneless and skinless

2/3 cup cooked Quinoa

1 cup shredded Green Cabbage

1/2 cup shredded Carrots

1 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1/2 tsp Garlic Powder

1/2 tsp Smoked Paprika

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PREPARATION

1
Season the turkey breast evenly with garlic powder, smoked paprika, sea salt, and black pepper.
2
Heat a grill or grill pan over medium-high heat and lightly coat with a touch of oil spray if needed.
3
Grill the turkey for 5 to 7 minutes per side, or until the internal temperature reaches 165°F and the outside is nicely charred.
4
In a medium mixing bowl, whisk together the apple cider vinegar and olive oil to create the slaw dressing.
5
Add the shredded cabbage and carrots to the bowl, tossing thoroughly to ensure every piece is coated in the bright dressing.
6
Allow the turkey to rest for 3 minutes before slicing it into strips.
7
Plate the sliced turkey alongside the warm quinoa and the fresh, crunchy cabbage slaw.