Pomegranate‐Glazed Turkey with Green Beans

Total prep/cook time: ~30 min. Serves 4.

Ingredients:

• 1 lb green beans, stem ends trimmed
• 1 tbsp canola oil
• 1/2 tsp chopped fresh thyme
• 1/2 tsp kosher salt, divided 
• 3/4 tsp freshly ground pepper, divided
• 4 turkey cutlets, 1/4“ thick (1 lb)
• 1 cup pomegranate juice
• 1 tsp cornstarch 
• 1/4 cup water, plus water to steam green beans

Directions:

1. Bring a scant 1/2 inch salted water to boil in a large frying pan or sauté pan. Add green beans, cover, and cook until green beans are tender to the bite and water has evaporated, 3 to 5 minutes (depending on how crisp you like your cooked green beans). 
2. Sprinkle both sides of turkey with 1/4 tsp salt and 1/2 tsp pepper. Heat oil in a large skillet over medium‐high heat. Add the turkey and cook until browned, 1 to 3 min per side. Transfer to a plate. 
3. Add pomegranate juice and thyme sprig to the pan; bring to a boil. Boil, stirring often, until reduced to 1/4 cup, 6 to 10 min. Discard the thyme. Whisk together 1/4 cup water and cornstarch; add to pan and cook, stirring constantly, until thickened, about 15 sec. Reduce heat to medium, return the turkey and any accumulated juices to the pan, turning to coat with sauce, and cook for 1 min. 
4. Sprinkle green beans with remaining 1/4 tsp salt and 1/4 tsp pepper, serve with glazed turkey.

Did you know?
Green beans have recently been shown to have impressive antioxidant capacity. Green beans may also be a particularly helpful food for providing us with the mineral silicon. This mineral—while less well‐ known than minerals like calcium and magnesium—is very important for bone health and for healthy formation of connective tissue. Additionally, the omega‐3 fatty acid of content of green beans can make an important contribution to their cardiovascular benefits. Most people do not even recognize green beans as a source of omega‐3 fats!

Nutrition Information (per 1 serving):

Total calories: 228 cal
Total fat: 4.5 g
Saturated fat: 0.5 g

Sodium: 303 mg
Total carbs: 18 g
Dietary fiber: 4 g

Protein: 32 g