Grilled Chicken with Blood Orange Salad

Ingredients:

• 1/2 cup blood orange or regular orange juice
• 2 tbsp. lemon juice
• 2 tsp. chopped fresh thyme
• 2 garlic cloves, minced
• 1 tbsp. extra-virgin olive oil
• 3/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 4 (1/4-pound) chicken breasts
• 1 cucumber, peeled, halved and sliced
• 1 blood orange or regular orange peeled and sectioned
• 1 orange bell pepper, cut into strips
• 1/4 cup pitted kalamata olives

Makes 4 Servings (1 chicken and 2/3 cup salad)

1. Whisk together orange juice, lemon juice, thyme, garlic, oil, salt and pepper in a small bowl. Pour half of the mixture into a medium bowl and add the chicken, turning to coat.
2. Spray a ridged grill pan with nonstick spray and set over medium-high heat. Remove the chicken from the marinade; discard the marinade. Place the chicken on the grill pan and cook until cooked through, about 3 minutes on each side.
3. Meanwhile, put the cucumber, orange, bell pepper and olives in a serving bowl; drizzle with the remaining orange juice mixture and toss to coat evenly. Serve with the chicken.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the WW in 20 Minutes Cookbook. This is a colorful salad that is bursting with color and flavor and will quickly fill you up. Who knew that the flavors of blood oranges, lemon, mixed so well with chicken and vegetables?  You can cook the bell peppers if you don't want to eat your peppers raw. This quick and easy salad can be enjoyed any day of the week and will leave you satisfied.