Chicken with cucumber, orange, and olive salad

Smartpoints value per serving
Total Time
1 hr 25 min
15 min
10 min
A quick marinade made with citrus juice and garlic adds some zing to ordinary chicken breasts. And the sweet and salty salad made with orange and olives is a colorful, crunchy, and flavorful accompaniment.


cooking spray

1 spray(s)

fresh orange juice

½ cup(s)

fresh lime juice

2 Tbsp

olive oil

1 Tbsp

garlic clove(s)

2 medium clove(s), minced

table salt

¾ tsp

black pepper

¼ tsp

uncooked boneless skinless chicken breast

20 oz, 4 (5-ounce breasts)


1 medium, peeled, seeded, and diced


1 medium, navel variety, peeled and diced

uncooked bell pepper(s)

1 item(s), medium, red variety, diced


¼ cup(s), lightly packed fresh leaves


2 oz, (about 1/4 cup), halved pitted Kalamata variety


  1. 1 Spray grill rack with nonstick spray. Preheat grill to medium-high or prepare medium-high fire.
  2. 2 Whisk together orange juice, lime juice, oil, garlic, 1/4 teaspoon salt, and the black pepper in small bowl. Transfer half of mixture to large zip-close plastic bag; add chicken. Squeeze out air and seal bag; turn to coat chicken. Refrigerate, turning bag occasionally, at least 1 hour or up to 4 hours. Reserve remaining orange juice mixture.
  3. 3 Meanwhile, stir together cucumber, orange, bell pepper, cilantro, olives, and remaining orange juice mixture in medium bowl. Set aside.
  4. 4 Remove chicken from marinade; discard marinade. Sprinkle chicken with remaining 1/2 teaspoon salt. Lightly spray chicken with olive oil nonstick spray. Place chicken on grill rack and grill, turning frequently, until chicken is cooked through, 8–10 minutes.
  5. 5 Place chicken on 4 plates and top evenly with salad.
  6. Serving size: 1 chicken breast and 2/3 cup salad


While you grill the chicken, throw some zero Points veggies on the grill, too. Quick-cooking bell peppers, zucchini, yellow squash, asparagus, or eggplant will be ready in about the same time as the chicken.

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