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| 3 |  | oranges |
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| | Juice of 1 lemon |
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| 1 | | tablespoon white-wine vinegar |
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| 1/4 | | teaspoon freshly ground black pepper |
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| 2 | | teaspoons Dijon mustard |
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| 2 | | tablespoons toasted sesame oil |
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| 3 | | whole boneless, skinless chicken breasts, cut in half |
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| 2 | | pounds (2 bunches) asparagus, trimmed |
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| 6 | | small (1 3/4 to 2 pounds) zucchini, cut on the diagonal 1/4-inch thick |
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| 1 | | teaspoon extra-virgin olive oil |
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| 1 1/2 | | teaspoons salt |
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| 2 | | teaspoons toasted sesame seeds |
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| | 1. Cut 1 orange into wedges (peel intact); set aside. Of the remaining 2 oranges, remove zest of 1 and juice of both; place zest and juice in a glass bowl. Add lemon juice, vinegar, pepper, and mustard; whisk. Slowly whisk in sesame oil; set aside. |
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| | 2. Place chicken between two sheets of plastic wrap; pound with a meat tenderizer to 1/2 inch thick. Place chicken in a glass bowl; pour half reserved vinaigrette over chicken. Coat thoroughly, cover with plastic wrap, and chill 1 to 2 hours. |
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| | 3. Heat a grill or grill pan until very hot. Coat asparagus and zucchini with olive oil; sprinkle with 1/2 teaspoon salt. Grill vegetables and reserved orange wedges until tender. Remove chicken from marinade; season with remaining teaspoon salt; discard marinade. Grill until browned on both sides and cooked through. Arrange chicken and vegetables on platter; sprinkle with sesame seeds. Serve with remaining reserved vinaigrette. |
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| | | Per serving: 325 calories, 11 g fat, 117 mg cholesterol, 10 g carbohydrate, 653 mg sodium, 47 g protein, 2 g fiber
WW Points: 7
Cal: 325 ; Fat: 11 ; Fiber: 2 |
