Citrus Chicken

1/4 cup orange juice

1/2 tsp grated lime rind

2 Tbsp fresh lime juice

2 Tbsp chopped fresh thyme

2 tsp bottled minced garlic

1 tsp grated orange rind

1/4 tsp salt

1/8 tsp ground red pepper

1 lb skinless, boneless chicken breast cutlets

1 Tbsp olive oil

Cooking spray

6 cups bagged prewashed spinach

1. Combine first 8 ingredients in a small bowl, stirring well with a whisk. Pour 1/4 cup juice mixture into a large zip-top plastic bag. Add chicken to bag. Seal, let stand 5 minutes. Add oil to remaining juice mixture, stir well with a whisk. 

2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Remove chicken from bag; discard marinade. Add chicken to pan; cook 4 minutes on each side or until done. Place 1 1/2 cups spinach on each of 4 plates. Divide chicken evenly among servings; top each servings; top each servings with 1 tablespoon juice mixture. Yield; 4 servings.

This is from Cooking Light. Trent and I loved it. Trent thought it tasted gourmet. I didn't have red pepper, so I left it out and it still tasted great.