Grilled Chicken Breasts with Fresh Greens and Sweet Chili Glaze
Grilled Chicken Breasts with Fresh Greens and Sweet Chili Glaze is a 30 minute chicken dinner with crisp vegetables and a sweet orange chili sauce.
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Equipment
Ingredients
- 4 (6 ounces each) boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- salt to taste
- ground black pepper to taste
Salad:
- 3 cups mixed greens
- 1 red bell pepper thinly sliced
- 1 zucchini sliced into thin strips
- ½ cup fresh sliced mushrooms
- 2 green onions sliced
Sweet Chili Sauce:
- ½ cup orange juice
- 2 tablespoon honey
- 1 tablespoon rice vinegar
- 1 tablespoon low sodium soy sauce
- 1 teaspoon cornstarch
- ½ teaspoon red pepper flakes
Instructions
- Pat the chicken breasts dry with paper towels. Brush both sides lightly with olive oil. Season evenly with garlic powder, paprika, salt, and black pepper.
- Heat a large skillet or grill pan over medium heat. Cook the chicken for 6 to 7 minutes per side, or until the internal temperature reaches 165 degrees F and the outside is golden brown with light char marks. Remove from heat and let rest for 5 minutes.
- While the chicken cooks, prepare the sauce. In a small saucepan over medium heat, whisk together orange juice, honey, rice vinegar, soy sauce, cornstarch, and red pepper flakes.
- Bring to a gentle simmer and cook for 3 to 4 minutes, stirring frequently, until slightly thickened and glossy. Remove from heat.
- In a mixing bowl, toss together the spring greens, red bell pepper, zucchini, mushrooms, and green onions.
- Place the fresh salad mixture on each plate. Slice the chicken breasts diagonally and place on top of the greens. Spoon the warm sweet chili sauce generously around and lightly over the chicken.
Notes
10 WW Smart Points
Tips and Tricks
Check the chicken temperature - Use an instant-read thermometer to make sure the chicken reaches 165 degrees F. Let the chicken rest - Resting helps the juices stay in the meat before slicing. Slice against the grain - Cutting the chicken diagonally and against the grain helps it stay tender. Keep the sauce separate for meal prep - Store the glaze in a small container and add it right before serving. Do not overcook the sauce - The glaze only needs a few minutes to thicken. Remove it from the heat once it coats the spoon lightly.Storing and Reheating
Refrigerate - Store the chicken, salad, and glaze in separate airtight containers. Refrigerate for up to 3 days. Store the Salad Separately - Keep the greens and vegetables dry until serving so they stay fresh. Reheat in Microwave - Place the chicken on a microwave-safe plate. Heat in 30-second intervals until warm. Reheat in Skillet - Place the chicken in a skillet over low heat. Warm for a few minutes, turning once, until heated through. Reheat the Glaze - Place the glaze in a small saucepan over low heat. Stir until warm. Add 1 teaspoon water if it thickens too much. Serve After Reheating - Add the warm chicken and glaze to the fresh greens right before serving.Nutrition
Calories: 307kcalCarbohydrates: 19gProtein: 26gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 72mgSodium: 236mgPotassium: 653mgFiber: 2gSugar: 14gVitamin A: 1699IUVitamin C: 72mgCalcium: 39mgIron: 2mg
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