1/4 C. orange juice
1/2 t. grated lime rind
2 T. fresh lime juice
2 T. chopped fresh thyme
2 t. bottled minced garlic
1 t. grated orange rind
1/4 t. salt
1/8 t. ground red pepper
1 lb. skinless, boneless chicken breast cutlets
1 T. olive oil
6 C. bagged pre-washed baby spinach
Combine first 8 ingredients in a small bowl, stirring well with a whisk. Pour 1/4 C. juice mixture into a large zip-top bag. Add chicken to bag. Seal; let stand 5 minutes. Add oil to remaining juice mixture; stir well with a whisk.
Heat a large nonstick skillet over medium-high heat. Coat pan lightly with olive oil. Remove chicken from bag; discard marinade. Add chicken to pan, cook 4 minutes on each side or until done. Place 1-1/2 C. spinach on each of 4 plates. Divide chicken evenly among servings; top each serving with 1 T. juice mixture.