Submitted by: Barbara Dodson
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Servings: 6
A tangy twist on the chicken. Makes great leftovers for a chicken salad lunch the next day.
1 tbsp. apple cider vinegar
black pepper to taste
2 tsp. dijon mustard
2 tbsp. extra virgin olive oil
6 chicken breast
2 lbs. asparagus
6 sml. zucchini
1 tsp. sea salt
3 med. orange
1 lime
Cut 1 orange into wedges (keep peel intact); set aside. Of the remaining 2 oranges, remove zest of 1 and juice of both; place the zest and juice in a glass bowl. Add lemon juice, apple cider vinegar, ground pepper, and Dijon mustard; whisk together to blend. Slowly whisk in about 1 tablespoon olive oil; and set aside.
Place chicken breasts between two sheets of plastic wrap; pound to 1/2-inch thick. Place chicken in a glass bowl; pour half of the reserved vinaigrette over the chicken. Coat thoroughly, cover and chill 1 to 2 hours to marinate.
Heat a grill until very hot -- I BBQ this recipe on a nice day. Coat asparagus (washed and trimmed) and zucchini (cut on the diagonal in 1/4-inch slices) with olive oil; sprinkle with sea salt. Grill vegetables and reserved orange wedges until tender. Remove chicken from marinade; season with sea salt. Discard marinade. Grill until browned on both sides and cooked. Arrange chicken and vegetables on a platter. Serve with remaining reserved vinaigrette drizzled on top.
Enjoy!!
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