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© Meredith Corporation. All rights reserved. Used with permission.
Sprinkle chicken with lemon-pepper seasoning. Lightly coat a large skillet or grill pan with cooking spray. Heat skillet over medium heat. Place chicken in hot skillet. Cook for 8 to 12 minutes or until no pink remains (170°F), turning once. Set chicken aside.
In a medium bowl, whisk together chives, oil, honey, lemon juice, water and salt. Add watercress; toss to coat.
Using tongs, divide watercress among serving plates, reserving liquid in bowl. Slice chicken; arrange orange slices and chicken on plates. Drizzle with reserved liquid. Sprinkle with chopped hazelnuts, feta and ground pepper.