Wash and dry the chicken breasts and place in a container with a tight fitting lid.
Using a mortar and pestle, mash the garlic into a paste.
In a medium container, mix together the garlic, orange zest, lime zest, 2 Tablespoons olive oil, orange juice, lime juice, cilantro, oregano, cumin, salt, and pepper. Mix to combine.
Pour the marinade over the chicken and marinate for a minimum of 20 minutes. Overnight or 24 hours is best.
Heat a medium or large nonstick lidded skillet over medium-low heat. Add 2 Tablespoons olive oil and swirl to coat. Add the marinated chicken breasts to the skillet. Saute covered for 15 minutes on the first side, then flip and saute covered for an additional 15 minutes on the second side. Remove from the heat. Let the chicken rest with the lid on for 10 minutes, or until the chicken is cooked through and the internal temperature at the thickest point registers 165 F (74 C).
This recipe doubles beautifully if you’re cooking for more people (and it’s great for meal prep).
If you use dried oregano instead of fresh, you only need to use 1 teaspoon.