Lemon Marinated Chicken with Chopped Mixed Greens, Satsuma Mandarin Oranges and Sun-Dried Tomatoes
Serves 4-6
Ingredients
- 4 boneless skinless, chicken thighs
- Zest and juice from 2 lemons
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 6 cups mixed greens coarsely chopped
- 2 satsuma mandarin oranges peeled and separated
- 8, oil packed sun-dried tomatoes, chopped
- Sea salt and freshly ground black pepper
- Parmigiano-Reggiano shaved with a vegetable peeler, for serving, if desired
- Vinaigrette
- 1 teaspoon fresh thyme leaves chopped
- 1 garlic clove minced
- 1 tablespoon honey
- 1/4 cup balsamic vinegar
- 1/2 cup extra-virgin olive oil
- Sea salt and freshly ground black pepper
Instructions
- Put the chicken in a large bowl. Add the lemon juice and zest, and 1/4 cup olive oil. Season with salt and pepper and toss to combine. Cover and put the chicken in the refrigerator to marinate for 1-2 hours. Remove the chicken from the refrigerator and set aside.
- Combine the honey and vinegar in a small bowl and whisk to combine. Stir in the garlic and thyme. Slowly add the olive oil, whisking until combined. Season with salt and pepper. Set aside.
- Prepare the chicken. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6-8 minutes. Turn the chicken over and cook for approximately 8-9 minutes; make sure the chicken is cooked through. Remove from the heat and set aside.
- Place the mixed greens in a large bowl. Add the satsuma mandarin oranges, sun-dried tomatoes, and gently mix to combine. Toss with the vinaigrette, reserving a little of the vinaigrette for serving.
- Divide the salad on individual plates. Place the chicken on top and drizzle with the reserved vinaigrette. Sprinkle the Parmigiano-Reggiano over the top, if desired. Serve immediately.
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