Prepare the salsa by removing the skin and pith from the oranges.

Cut the orange segments over a bowl to catch the juice.

Add red onion, lime juice, cilantro, jalapeno pepper, garlic, salt, and pepper to the bowl with the orange segments and juice.

Toast coriander, cumin, and pepper in a dry skillet over medium heat for 45 seconds until aromatic.

Transfer the toasted spices to a small bowl and add salt.

Preheat the broiler.

Lightly oil a broiler rack or coat with non-stick cooking spray.

Place chicken breasts between two pieces of plastic wrap and flatten slightly with a rolling pin.

Discard the plastic wrap.

Brush both sides of the chicken with oil.

Coat the chicken with the spice mixture.

Place the chicken on the prepared rack.

Broil until the chicken is no longer pink in the center, about 4-5 minutes per side.

Serve the chicken with the lime-orange salsa.