Rating: 3.5 stars
13 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 1
  • 13 Ratings
Source: Better Homes and Gardens

Gallery

Credit: Blaine Moats

Recipe Summary

marinate:
6 hrs
broil:
12 mins
total:
6 hrs 37 mins
prep:
25 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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.

  • 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; fat 10g; cholesterol 73mg; saturated fat 2g; carbohydrates 19g; mono fat 6g; poly fat 1g; insoluble fiber 3g; sugars 14g; protein 26g; vitamin a 1603.5IU; vitamin c 87.4mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 12.4mg; vitamin b6 1.1mg; folate 84.7mcg; vitamin b12 0.2mcg; sodium 432mg; potassium 790mg; calcium 70.7mg; iron 1.4mg.
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