Active Time: 35 minutes
Total Time: 35 minutes • Serves: 4
4 medium oranges
2 medium garlic cloves, minced (1-1/2 teaspoons)
1 tablespoon Worcestershire sauce
4 Schnucks Natural boneless, skinless chicken breast halves (about 1-3/4 pounds)
1 firm-ripe California avocado, cut in half, pitted, peeled and cut into 1/2-inch pieces
2 tablespoons chopped fresh cilantro leaves
2 tablespoons finely chopped red onion or shallot
2 teaspoons Schnucks extra virgin olive oil
1/2 teaspoon salt, divided
1/4 teaspoon ground black pepper, divided
Schnucks nonstick cooking spray
1. Prepare outdoor grill for direct grilling over medium heat. From 1 orange, grate 1 tablespoon peel and squeeze 3 tablespoons juice; transfer to small bowl. From lime, grate 1 teaspoon peel and squeeze 2 tablespoons juice. Add lime peel and 1 tablespoon juice to same bowl. Stir in garlic and Worcestershire sauce. Place chicken in large zip-tight plastic bag; pour orange juice mixture over chicken. Seal bag, pressing out excess air; let stand at room temperature 15 minutes or refrigerate up to 2 hours.
2. Meanwhile, segment remaining 3 oranges: Trim off top and bottom ends to make 2 flat surfaces. Place oranges, cut side down, on cutting board. With small paring knife, slice down the sides following the natural curve of the fruit to completely remove skin and white pith. Holding orange over small bowl, with paring knife, cut on either side of the membranes to release each segment. Cut or tear each segment crosswise in half and place in medium bowl; add avocado, cilantro, onion, oil, 1/4 teaspoon salt, 1/8 teaspoon pepper and remaining 1 tablespoon lime juice and toss to combine. Makes about 1-3/4 cups relish.
3. Remove chicken from marinade; discard marinade. Spray both sides of chicken with nonstick cooking spray; sprinkle with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Place chicken on hot grill rack. Cover and cook 12 to 14 minutes or until chicken loses its pink color throughout and internal temperature reaches 165°F, turning once halfway through cooking. To serve, spoon relish over chicken.
Each serving: about 296 calories, 12 g total fat
(2 g saturated), 101 mg cholesterol, 519 mg sodium,
9 g carbohydrate, 4 g fiber, 2 g sugars, 35 g protein