Yogurt And Citrus Turkey Breast With Grilled Tomato And Wax Bean

Total Time: 2 hrs 20 mins Preparation Time: 2 hrs Cook Time: 20 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.