• 13 Ratings
Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Place chicken in a resealable plastic bag set in a shallow dish. For marinade, combine orange peel, the 1/3 cup orange juice, the 4 cloves garlic, honey, and thyme. Pour over chicken; seal bag. Marinate in the refrigerator for 6 to 8 hours, turning bag occasionally.

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  • Drain chicken, discarding marinade. Line a broiler pan with foil. Place chicken on the unheated rack of the broiler pan. Season with half of the salt and half of the black pepper. Broil 5 to 6 inches from heat for 12 to 15 minutes or until chicken is no longer pink (170°F), turning once halfway through broiling.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Meanwhile, for dressing, in a screw-top jar combine olive oil, vinegar, the 2 tablespoons orange juice, the 2 cloves garlic, shallots, and remaining salt and pepper. Cover and shake well.

Instructions Checklist
  • Divide greens among four dinner plates. Top with sweet pepper slices. Slice chicken crosswise. Arrange chicken and orange sections over greens. Drizzle with dressing. If desired, sprinkle with almonds.

Nutrition Facts

270 calories; 10 g total fat; 2 g saturated fat; 1 g polyunsaturated fat; 6 g monounsaturated fat; 73 mg cholesterol; 432 mg sodium. 790 mg potassium; 19 g carbohydrates; 3 g fiber; 14 g sugar; 26 g protein; 0 g trans fatty acid; 1603 IU vitamin a; 87 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 12 mg niacin equivalents; 1 mg vitamin b6; 85 mcg folate; 0 mcg vitamin b12; 71 mg calcium; 1 mg iron;

Reviews

13 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 1