• Active Time: 5 minutes
  • Total Time: 1 hour 5 minutes

Recipe Ingredients

Marinade

  • 2 tsp grated lemon zest
  • 1⁄4 cup lemon juice
  • 2 Tbsp olive oil
  • 1 Tbsp chopped garlic
  • 1 Tbsp chopped fresh rosemary
  • 1⁄4 tsp salt
  • 1⁄8 tsp pepper
  • 2 turkey breast tenderloins (about 2 lb)
  • 1 medium eggplant (1 lb)
  • 1 lb green or yellow squash
  • 3 plum tomatoes, cut in half
  • Nonstick spray

Recipe Preparation

1. Line a rimmed baking sheet with foil.

2. Marinade: Whisk ingredients in a bowl. Put 6 Tbsp and the turkey in a large ziptop bag; seal; turn to coat. Refrigerate 45 minutes.

3. Meanwhile slice eggplant and squash lengthwise 1⁄2 in. thick. Place with tomatoes on baking sheet; coat with nonstick spray.

4. Heat outdoor grill or stovetop grill pan.

5. Put turkey on grill (discard bag). Grill 7 to 9 minutes per side until an instant-read thermometer inserted from side to middle registers 160°F. Remove; cover loosely with foil.

6. Grill eggplant and zucchini 4 minutes per side until just tender; grill tomatoes 2 minutes per side until charred but not soft. Cut vegetables bite-size; toss gently with remaining marinade. Serve with sliced turkey.

Tuesday’s WOD:

“Push Press”

5×3 increasing

Tabata style of the following:

Weighted Sit Ups

Push Ups

Row

Ring Rows

Burpees


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