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Sicilian Chicken Breast with Zucchini

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READ REVIEWS (1)

30 mins total
12 mins prep

352 calories/serving

Recipe Filed Under
Chicken, Vegetable, Italian, Barbecue & Grilling, 30 Minute, Easy, Kid-Friendly, Dinner, Main Dish, Cookout, Entertaining, Summer

Provided By: Woman's Day

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Ingredients

Serves:

4 navel oranges

1/4 cup olive oil & vinegar dressing

4 chicken breast halves (about 11/2 lb)

1/3 cup halved, pitted kalamata olives

1/4 cup thinly sliced red onion

3 Tbsp sliced mint

4 small zucchini, halved lengthwise

Nonstick spray

1/4 tsp salt

1/4 tsp pepper

1 bag (4 to 5 oz) baby arugula

Directions

Squeeze juice from 1 orange (you should have 1⁄2 cup). Pour 1⁄4 cup juice and 2 Tbsp dressing into a ziptop bag. Add chicken, seal bag and marinate at room temperature 15 minutes.

Meanwhile, heat outdoor grill. Remove peel and white pith from remaining 3 oranges. Cut in half and slice. Put into a medium bowl; add olives, onion, mint and remaining juice and dressing; toss to mix.

Coat zucchini with nonstick spray; sprinkle with salt and pepper. Remove chicken from marinade; discard bag with marinade.

Grill chicken and zucchini 8 to 10 minutes, turning once, until chicken is lightly charred and cooked through and zucchini is tender.

Line individual plates or a platter with arugula; top with chicken, then orange mixture. Serve with zucchini.

Nutrition Facts

Per Single Serving / Serves 4 Total
Calories	352		Calories from fat	90
Total Fat	10gm	15%	Saturated Fat	2gm	10%
Cholesterol	99mg	33%	Sodium	509mg	21%
Total Carbohydrate	22gm	7%	Fiber	4gm	16%
Protein	42gm

Nutrition Facts provided by: Woman's Day

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available.

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1 Comment

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winslowtx

Cooked this last night. However, there is no way entire chicken breasts can be cooked on a grill in so short a time (11 minutes?) without completely scorching the outer chicken. I would have to parboil the chicken first, but instead I just used thinner boneless, skinless cuts of chicken and grilled about 18-20 minutes. I used direct heat on a grill at about 425 degrees (if your grill has a meter). Flavor was great, especially with the mint which really added zing. My wife said it was "a keeper".

May 07 2011 at 10:15 AM Report abuse Permalink rate up rate down Reply