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1
Remove all fat from the chicken breast halves and pound them slightly.
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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.
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3
Coat the chicken with this mixture, and transfer it to a zippered plastic bags.
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4
Press out all the air and refrigerate until ready to grill.
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5
Make the salsa.
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6
Over a mixing bowl, grate 1 teaspoon of the orange zest.
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7
Peel away the skin and white pith from the oranges.
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8
Over the bowl with the zest, cut between the membranes of the oranges to release their sections, and combine them with the zest.
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9
Squeeze remaining juice from the membranes over the orange sections and stir in the pepper, chives, olive oil, and lime juice.
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10
Season with salt to taste and a pinch of dried red pepper flakes, if you wish.
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11
When ready to eat, lightly oil a grill or broiler pan.
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12
Remove the chicken and arrange on the rack and grill or broil for about 3 to 4 minutes a side.
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13
Remove to a plate (grill the eggplant next) and serve at room temperature with the salsa.
