Chicken - Season both under and over skin with garlic powder and some salt and pepper. Tenderize with a fork. (Can be done up to 1 day ahead)
Make vinaigrette - Whisk together balsamic vinegar, honey, Dijon mustard, and cooking oil. Season to taste with salt and pepper. (Can be done up to 5 days ahead)
Oranges / Tomatoes / Cucumbers / Mozzarella / Basil - If prepping right before cooking, skip to make steps #1 - 2 before returning to this step. Prep as directed.
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Heat a skillet over medium-high heat. Add cooking oil and then chicken breasts skin side down. Sear for 3 to 4 minutes until golden and crispy. Flip and remove skillet from heat. Pour chicken’s portion of vinaigrette under the skin onto the meat. Tuck orange slices under skin and then transfer skillet to the oven. Bake for 18 to 25 minutes until chicken reaches 165F (74C).
When chicken is done, toss tomatoes, cucumbers, mozzarella, basil, and spinach with rest of vinaigrette. Season to taste with salt and pepper.