1 tablespoon garlic, minced
1 bay leaf, crumbled
1 tablespoon maple syrup
½ teaspoon black pepper
1 teaspoon ground allspice, cinnamon or cloves
2 tablespoons extra virgin olive oil
¼ cup low-sodium soy sauce
1 cup onion, finely chopped
1 ½ pounds boneless, skinless turkey breast (about half of a turkey breast)
1 tablespoon balsamic vinegar
4 peach halves or pineapple spears, preferably fresh
- In a shallow bowl or resealable bag, combine first seven ingredients. Remove three tablespoons of the mixture and set aside. Add the onions and turkey breast to the bowl or bag and marinate for one to four hours.
- Remove turkey breast from marinade and grill over medium-high heat 12 to 15 minutes per side, or until internal temperature reaches 165 F.
- Add balsamic vinegar to reserved marinade and place 1 tablespoon in the hollow of each peach half. Grill over medium heat for the last 10 minutes of grilling the turkey.
- Remove turkey breast from the grill or oven and let rest five minutes before slicing.
Per 4 ounce serving:
224 calories, 30g protein, 14g carbohydrate (2g fiber), 6g fat (1g sat, 5g mono/poly), 457mg sodium.
Sourced: GLC’s Well-Fed Me collection of recipes