Marinated Chicken with Salsa

Directions

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.