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Mediterranean Grilled Chicken & Greens

Any chicken entree that's this easy and yummy is a win-win for me. And, it's healthy too! —Diane Halferty, Corpus Christi, Texas

4 ServingsPrep: 15 min. + marinating Grill: 10 min.

Ingredients

1/4 cup orange juice
6 garlic cloves, minced
1 tablespoon balsamic vinegar
1-1/2 teaspoons dried thyme
1/2 teaspoon salt
4 boneless skinless chicken breast halves (5 ounces each)
2 packages (5 ounces each) spring mix salad greens
2 cups cherry tomatoes, halved
1/2 cup crumbled feta cheese
1/4 cup pitted Greek olives, halved
1/4 cup prepared vinaigrette

Directions

In a large resealable plastic bag, combine the first five
ingredients. Add chicken; seal bag and turn to coat. Refrigerate 8
hours or overnight.
Drain chicken, discarding marinade. Moisten a paper towel with
cooking oil; using long-handled tongs, rub on grill rack to coat
lightly. Grill chicken, covered, over medium heat or broil 4 in.
from heat 5-6 minutes on each side or until a thermometer reads
165°.
In a large bowl, combine greens, tomatoes, feta cheese and olives.

2 of 2

Mediterranean Grilled Chicken & Greens (continued)

Directions (continued)

Drizzle with vinaigrette; toss to coat. Slice chicken; serve with
salad. Yield: 4 servings.

Nutrition Facts: 1 breast half with 2-1/2 cups salad equals 282 calories, 11 g fat (3 g saturated fat), 86 mg cholesterol, 717 mg sodium, 12 g carbohydrate, 3 g fiber, 33 g protein. Diabetic Exchanges: 4 lean meat, 2 vegetable, 1 fat.

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.