1. Squeeze the juice from 1 orange into a 1/4 cup measuring cup, filling the cup.
2. Pour the juice and 2 tablespoons of oil and vinegar dressing into a large Ziploc bag.
3. Add the chicken breasts, seal the bag and toss to coat.
4. Allow the chicken to marinate for 20 minutes, at room temperature.
5. Preheat the grill.
6. Peel the remaining oranges, cut in half and slice into wedges.
7. Add the orange wedges, olives, mint and remaining juice and dressing to a bowl and toss well.
8. Spray the zucchini nonstick cooking spray and sprinkle with salt and pepper.
9. Remove chicken from marinade, discard marinade.
10. Place the zucchini and chicken on the grill and cook for 5 minutes per side, or until the chicken internal temperature reaches 165 degrees and the zucchini is tender.
11. Divide the greens among 4 plates, top with the grilled chicken, orange mixture and serve with zucchini. |
