Nutrition Facts
| Serving Size | 1 |
| Calories | 372 |
| Total Fat | 18 g |
| Saturated Fat | 3 g |
| Sodium | 318 mg |
| Total Carbohydrate | 11 g |
| Dietary Fiber | 4 g |
| Protein | 43 g |
Servings and Times
| Servings | 2 |
| Marinating time: | 1-2 hours |
Ingredients and Preparation
| Ingredients | Measures |
|---|
| Olive oil | 1 tablespoon + 2 teaspoons |
| Fresh lemon juice | 2 tablespoons |
| Dried thyme | 1 teaspoon |
| Dijon mustard | 2 teaspoons |
| Turkey breast tenderloin | ¾ pound |
| Medium red bell pepper, sliced into strips | ½ |
| Medium orange bell pepper, sliced into strips | ½ |
| Medium zucchini, sliced on the diagonal | 1 |
| Salt | 1/8 teaspoon |
| Freshly ground pepper to taste |
| Fresh chives, chopped | 2 tablespoons |
| Mixed greens | 2 cups |
| Balsamic vinaigrette | 4 teaspoons |
Directions
- Combine olive oil, lemon juice, thyme, and mustard in a resealable plastic bag. Add turkey, toss to coat, and marinate in the refrigerator for 1-2 hours.
- Prepare outdoor grill or indoor grill pan.
- Brush bell pepper and zucchini with 2 teaspoons of olive oil and grill for 2-3 minutes on each side. Season with 1/8 teaspoon salt and freshly ground pepper to taste.
- Remove turkey from bag and grill for 4-5 minutes on each side, or until cooked through. Slice into strips.
- Divide mixed greens onto 2 plates. Top with grilled veggies, turkey, and chives. Drizzle each salad with 2 teaspoons balsamic vinaigrette.
Exchanges
5 very lean meats; 3 fats; 2 vegetables
Side Suggestions: Whole Wheat Baguette