Nutrition per serving may change if servings are adjusted.
2 turkey breast tenderloins (1 to 1½ pounds total)
¼ cup finely chopped fresh mint
2 teaspoons finely shredded lime peel
¼ cup lime juice
3 tablespoons orange juice
1 tablespoon olive oil
1 tablespoon honey
¼ teaspoon salt
¼ teaspoon ground pepper
4 cups cut up cantaloupe
Fresh mint sprigs
Cut each turkey tenderloin in half horizontally to make four steaks. Place turkey steaks in a resealable plastic bag set in a shallow dish. For marinade, whisk together the mint, lime peel, lime juice, orange juice, olive oil, honey, salt and pepper in a small bowl. Reserve 2 tablespoons marinade; cover and refrigerate. Pour remaining marinade over turkey in bag; seal bag. Marinate in the refrigerator for 4 to 6 hours, turning the bag occasionally.
Drain turkey steaks, discarding marinade. For a charcoal grill, place turkey on the grill rack directly over medium coals. Grill, uncovered, for 12 to 15 minutes or until no longer pink (170°F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place turkey on grill rack over heat. Cover and grill as directed.)
Meanwhile, place cantaloupe in a medium bowl. Drizzle the 2 tablespoons reserved marinade over cantaloupe and toss to coat. Serve turkey with cantaloupe and lime wedges and garnish with mint sprigs.
Serving size: 4 ounces turkey and 1 cup cantaloupe
291 calories;7 g fat(1 g sat); 2 g fiber; 15 g carbohydrates; 42 g protein; 53 mcg folate; 108 mg cholesterol; 12 g sugars; 4 g added sugars; 5,666 IU vitamin A; 65 mg vitamin C; 42 mg calcium; 2 mg iron; 306 mg sodium; 809 mg potassium
Vitamin A (113% daily value), Vitamin C (108% dv)
Carbohydrate Servings: 1
Exchanges: 4 lean protein, 1 fruit, ½ other carbohydrate