Marinated Chicken with Salsa

1. 1

   Remove all fat from the chicken breast halves and pound them slightly.

2. 2

   In a mixing bowl combine the lime zest and juice and season with 1/2 teaspoon salt and 1/4 teaspoon dried red pepper flakes.

3. 3

   Coat the chicken with this mixture, and transfer it to a zippered plastic bags.

4. 4

   Press out all the air and refrigerate until ready to grill.

5. 5

   Make the salsa.

6. 6

   Over a mixing bowl, grate 1 teaspoon of the orange zest.

7. 7

   Peel away the skin and white pith from the oranges.

8. 8

   Over the bowl with the zest, cut between the membranes of the oranges to release their sections, and combine them with the zest.

9. 9

   Squeeze remaining juice from the membranes over the orange sections and stir in the pepper, chives, olive oil, and lime juice.

10. 10

    Season with salt to taste and a pinch of dried red pepper flakes, if you wish.

11. 11

    When ready to eat, lightly oil a grill or broiler pan.

12. 12

    Remove the chicken and arrange on the rack and grill or broil for about 3 to 4 minutes a side.

13. 13

    Remove to a plate (grill the eggplant next) and serve at room temperature with the salsa.

* Per serving · 4 servings · Values may vary.