Categories: Main Dishes

Ingredients

• For the Chicken:
• 1/2 cup Extra Virgin Olive Oil
• 1 Orange (zest and juice)
• 2 Garlic cloves (smashed)
• Pepper and Salt to taste
• 4 Chicken Breasts
• For the Salad:
• 1 Head of chopped Romaine
• 2 segmented Oranges (reserve 1/2 orange to juice)
• 2 tablespoons Honey
• 2 tablespoons Dijon Mustard
• 1 teaspoon fresh Oregano leaves
• 1/2 cup Extra Virgin Olive Oil
• 1/2 Red Onion (slivered)
• Pepper and Salt to taste

Directions

1. For the Chicken:

2. Whisk together the marinade ingredients in a rimmed baking dish.

3. Add the chicken and turn to coat.

4. Allow chicken to marinate for up to 30 mins at room temperature.

5. Meanwhile, preheat the grill to medium-high.

6. Remove the chicken from the marinade and place on the grill.

7. Cook for 3 to 4 minutes on the first side then flip and continue to cook for 3 to 4 more minutes.

8. Chicken should register 160 degrees on a instant read thermometer when cooked. Remove from grill and serve with Orange and Romaine Salad.

9. For the Salad:

10. In a large bowl, whisk together the orange juice, Dijon, oregano, honey and olive oil. Season with salt and pepper.

11. Toss together the remaining ingredients with the dressing.

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