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Place chicken in a sealable plastic bag set in a shallow dish. Combine orange zest, 1/3 cup orange juice, 4 cloves minced garlic, honey and thyme. Pour over chicken; seal bag. Marinate in the refrigerator for 6 to 8 hours, turning bag occasionally.
Drain chicken, discarding marinade. Line a broiler pan with foil. Place the chicken on the unheated rack of the broiler pan. Season with 1/4 teaspoon salt and 1/8 teaspoon 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. Slice chicken crosswise.
Meanwhile, in a screw-top jar, combine oil, vinegar, the remaining 2 tablespoons orange juice, the remaining 2 cloves minced garlic, the shallots and the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Cover and shake well.
Divide greens among four dinner plates. Top with bell pepper slices. Arrange chicken and orange sections over greens. Drizzle with dressing. If desired, sprinkle with almonds.