Nutritional information: (average serve)
· Calories: 414
· Protein: 38g
· Carbs: 21g | Sugars: 7.5g
· Fat total: 20g | Saturated Fat: 3.5g
Ingredients:
½ tsp orange zest plus ½ cup orange juice
½ tsp lime zest plus 3 tbsp lime juice
¼ cup olive oil
¼ cup oregano leaves, roughly chopped
2 cloves garlic, roughly chopped
Salt
4 x 6-oz (170g) boneless, skinless chicken breasts
2 medium red onions, sliced into thick rings
2 brown onions, sliced into thick rings
2 heads little gem lettuce, leaves separated (about 8 cups)
1 large avocado, quartered & sliced crosswise
Method
Step 1
In blender, puree citrus zest and juice, oil, oregano, garlic, and 1/4 teaspoon salt until smooth. Transfer 1/4 cup to large bowl for dressing salad; transfer another 1/4 cup to small bowl for basting chicken.
Step 2
Pour remaining marinade into large resealable bag, add chicken and onions (keeping rings intact), seal bag, and turn to coat; let marinate at room temp 15 minutes.
Step 3
Heat grill to medium. Transfer chicken and onions to grill; discard bag. Grill, covered, 6 minutes. Flip chicken and onions and grill, basting with reserved marinade and flipping at least once more, until onions are charred and just tender and chicken is cooked through (74°C on instant-read thermometer), 8 to 13 minutes more. Transfer onions to cutting board and cut into bite-size pieces.
Step 4
Add lettuce to reserved dressing in large bowl and toss to coat. Fold in avocado and grilled onions. Serve with chicken.