Ingredients:
1/4 cup orange juice
1/4 cup lime juice
2 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon dried oregano, crushed
1/2 teaspoon paprika
1/2 teaspoon salt
4 boneless skinless chicken breasts
2 cups mandarin orange segments, drained
1 cup canned black beans, rinsed and drained
3/4 cup jicama, diced
2 tablespoons chopped red onions
2 tablespoons seeded minced jalapenos
2 tablespoons shredded fresh mint leaves
1/4 teaspoon salt
Directions:
Combine first 7 ingredients in zip-lock bag, add chicken, seal, and let stand for 20 minutes.
Remove chicken, reserving marinade. Pat chicken dry with paper towels.
Coat a large nonstick skillet with cooking spray; heat over medium-high heat. Add chicken and cook 4-5 minutes on each side or until done. Remove chicken from skillet and keep warm.
Wipe skillet clean. Add reserved marinade and bring to a boil. Boil 2 minutes, stirring often.
Cut cooked 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.
Mandarin-Black Bean Salad:.
Stir together all ingredients in a large bowl. Let stand until ready to serve, tossing occasionally.
Servings: 4
Time preparation: 10 min.
Time total: 25 min.