Yogurt and Citrus Turkey Breast With Grilled Tomato and Wax Bean

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

• Ready In: 2 hrs 20 mins
• Serves: 6

Ingredients

• Turkey

• 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

• Bean Salad

• 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 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.