Get out of the kitchen and get grilling this summer! Indulge your BBQ fever with this tangy citrus and herb grilled chicken recipe. Packed with juicy flavor and the colors of summer, this low-carb dish is exciting enough to be the main event at your next patio party, while simple enough to grace a quiet picnic table-for-one at dinner tonight on a bright summer evening.
Lose Weight with Grilled Citrus & Herb Chicken on Orange Watercress Salad
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 sprigs fresh tarragon
6 cloves fresh garlic, pressed
1 purple onion, sliced
2 red chili, deseeded and chopped finely
Juice and zest of 2 fresh oranges
1 orange, peeled and sliced
1 avocado, peeled and sliced
2 tbsp. whole grain Dijon mustard
1 cup extra-virgin cold pressed olive oil
½ cup raw walnuts
6 cups fresh watercress
Salt and pepper, to taste
In a food processor, blend the fresh herbs, garlic, chili, and orange zest together. With the processor still running, add in the mustard and slowly pour in the orange juice and olive oil. Blend until well combined. Then divide the mixture into two equal portions, reserving one portion for salad dressing and the other portion as marinade.
Place the raw chicken pieces into a large glass or stainless steel bowl, and season with salt and pepper. Pour the marinade over the chicken, massaging the marinade into the chicken with clean hands. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or overnight.
Oil the grill and preheat to about 425 degrees Fahrenheit. Place the chicken pieces on the grill for about 4 to 5 minutes per side, or until the internal temperature is 150 degrees Fahrenheit. Then remove and cut into strips.
Meanwhile, in a large bowl, combine watercress, orange slices, purple onion, walnuts and avocado. Toss with reserved salad dressing and top with chicken strips.