Yogurt and Citrus Turkey Breast With Grilled Tomato and Wax Bean

Name: Yogurt and Citrus Turkey Breast With Grilled Tomato and Wax Bean
Prep time: 2 h
Cook time: 20 min
Total time: 2 h 20 min
Yield: 6 serving(s)
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

Submitted by Hungry Chefs

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

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Ready In:: 2hrs 20mins
Ingredients:: 14
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

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.
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.
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.
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.
Sprinkle tomato slices with salt and pepper to taste; grill until just heated through, about 1 minutes.
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.