Chicken for Later

This is a good recipe to cook up and then use the chicken for whatever you like during the week:

In a large Ziplock place 1 cup freshly squeezed orange juice, 4 sprigs thyme, 2 T fresh lemon juice, 2 garlic cloves sliced, 1/2 each salt and pepper with 1 1/2 lbs boneless chicken breasts.  Marinate 4-8 hours in the fridge, then remove chicken and pat dry.

On a grill pan with oil, cook til golden 4-5 minutes on each side.  Slice, then top with chives.

Now, serve it alongside haricot verts and rice, chopped atop a green salad, or sliced as is in a wrap with almonds and clementine segments.

Enjoy!