Yogurt and Citrus Turkey Breast With Grilled Tomato and Wax Bean

Total Time
2hrs 20mins
Prep 2 hrs
Cook 20 mins

A delicious, healthy meal that is sure to entice your taste buds! Found in Oprah magazine.

Ingredients Nutrition

Directions

  1. To make turkey: Place cutlets between double sheets of plastic wrap. Using a meat mallet or rolling pin, pound cutlets to ¼- 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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