Yogurt and Citrus Turkey Breast With Grilled Tomato and Wax Bean |
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Prep Time: 120 Minutes Cook Time: 20 Minutes |
Ready In: 140 Minutes Servings: 6 |
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A delicious, healthy meal that is sure to entice your taste buds! Found in Oprah magazine. Ingredients:
2 lbs turkey cutlets, 1/2-in . thick |
1/2 teaspoon salt |
1/4 teaspoon fresh ground pepper |
2 large oranges, juice and zest of |
2 cups plain low-fat yogurt |
2 tablespoons grated fresh ginger |
1/4 cup packed fresh mint leaves, chopped |
1/2 lb green beans, trimmed |
1/2 lb wax bean, trimmed |
sea salt |
fresh ground black pepper |
3 large ripe tomatoes, cut into 1/2-in . thick slices |
1/4 cup balsamic vinegar |
1/4 cup extra virgin olive oil |
Directions:
1. To make turkey: Place cutlets between double sheets of plastic wrap. Using a meat mallet or rolling pin, pound cutlets to 1/4- inches thickness. Season with salt and pepper.
2. In a small bowl, combine orange zest with juice, yogurt, ginger, and mint; stir until blended. Pour yogurt mixture into a large resealable bag plastic bag; add turkey cutlets and turn to coat thoroughly. Refrigerate 2 hours.
3. Heat a large panini griddle or Foreman grill to high (with drip tray in place). Remove cutlets from marinade; allow excess yogurt to drip off. In batches, place cutlets on grill, cover, and cook until cooked through, about 2 minutes. Keep warm in oven.
4. To make bean salad: Heat a panini griddle or Foreman grill. In batches, arrange beans in a single layer on griddle. Cover and cook until just tender, 4-5 minutes. Sprinkle with salt and pepper to taste, and set aside.
5. Sprinkle tomato slices with salt and pepper to taste; grill until just heated through, about 1 minutes.
6. In a small bowl, whisk vinegar and oil until blended. On each of 6 plates, layer tomato slices and beans, drizzling each layer with vinaigrette. Top with turkey cutlets.
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