Orange Rosemary Turkey, Roasted Sweet Potatoes and Arugula

Photo: Gloria Dawson, Karen Berner

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The Hearst Corporation's Cafe57 offers healthy and green meals as a part of its BWell Meal Program.

SERVINGS
8

INGREDIENTS
1 boneless turkey breast, skin removed
rind of 2 oranges
2 cups orange juice
2 tablespoons roughly chopped rosemary
6 sweet potatoes
1/4 cup olive oil
Salt and pepper to taste
4 cups arugula, washed

PREPARATION
For the Turkey:
1. Cut the turkey breast into 8-4 ounce portions.

2. Combine the orange rinds, orange juice and rosemary. Marinate the turkey in the juice mixture for 2 hours.

3. Grill or broil the turkey for 8-10 minutes.

For the Sweet Potatoes:
1. Peel and quarter the potatoes.

2. Toss in a bowl with 1/8 cup olive oil and salt and pepper to taste.

3. Place on a baking sheet in a flat layer.

4. Bake at 375 degree F. for 15 minutes.

For the Arugula:
1. Toss the arugula with the remaining orange juice and olive oil.

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