Citrus Grilled Chicken

• 2 Chicken Cutlets
• 1- 1/2 Tablespoon Extra-virgin Olive Oil, Divided
• 1/2 whole Lemon, Zest And Juice
• 1/2 whole Orange, Zest And Juice
• 1 whole Splash Of Low Sodium Chicken Stock
• 1 pinch Red Pepper Flakes
• 1 Tablespoon Crushed Garlic
• 1 teaspoon Dried Thyme
• 1/2 teaspoons Dried Oregano
• 1/2 teaspoons Salt
• 1/2 teaspoons Black Pepper

1. In a plastic Ziplock bag, pound the chicken cutlets with a meat cleaver or rolling pin until evenly flat.
2. In the same bag, combine 1 tablespoon of the olive oil and the remainder of the ingredients with the chicken.
3. Zip the bag and massage the ingredients over the chicken.
4. Place in the fridge for at least 2 hours.
5. If you are like me, you can do this a day or 2 in advance.
6. When you are ready to prepare the dish: Heat a grill pan over medium-high heat for 1-2 minutes.
7. Place the chicken diagonally on the grill pan.
8. Cook for 2-3 minutes a side.
9. Remove the chicken to a plate.
10. Drizzle with remaining olive oil and if you like, a splash of lemon juice.
11. Cover with foil and allow to sit for 5 minutes.
12. If desired, sprinkle with some fresh chopped basil and grated parmesan cheese and enjoy!

chicken cutlets, extravirgin olive oil, lemon, orange, splash of low, red pepper, garlic, thyme, oregano, salt, black pepper

Taken from tastykitchen.com/recipes/main-courses/citrus-grilled-chicken/ (may not work)