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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 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. Place chicken on the unheated rack of a broiler pan. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Broil 4 to 5 inches from the heat for 12 to 15 minutes or until chicken is no longer pink (170°F), turning once halfway through broiling.
Meanwhile, in a screw-top jar, combine oil, vinegar, the remaining 2 tablespoons orange juice, the remaining 2 cloves garlic, 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. Slice chicken crosswise. Arrange chicken and orange sections over greens. Drizzle with dressing.