Cuban Mojo Chicken With Mandarin-Black Bean Salad

Ingredients

• 4 servings mandarin-black bean salad 
• 5 ounce chicken breasts skinless boneless
• 2  garlic cloves minced
• 1 teaspoon ground cumin 
• 0.3 cup juice of lime fresh
• 1 sprigs garnishes: mint lime wedges fresh
• 0.3 cup orange juice fresh
• 0.5 teaspoon oregano dried crushed
• 0.5 teaspoon paprika 
• 0.5 teaspoon salt 

Equipment

• frying pan
• paper towels

Directions

1. Combine first 7 ingredients in a zip-top freezer bag or shallow dish; add chicken. Cover or seal, and let stand 20 minutes.
2. Remove chicken from marinade, reserving marinade. Pat chicken dry with paper towels.
3. Coat a large nonstick skillet with cooking spray; heat skillet over medium-high heat.
4. Add chicken, and cook 4 to 5 minutes on each side or until done.
5. Remove chicken from skillet, and keep warm.
6. Wipe skillet clean.
7. Add reserved marinade, and bring to a boil. Boil 2 minutes, stirring often.
8. Cut chicken diagonally into 1/2-inch-thick slices. Spoon Mandarin-Black Bean Salad in center of 4 serving plates. Arrange chicken slices around salad, and drizzle chicken evenly with warm marinade.
9. Garnish, if desired.