Cuban Mojo Chicken With Mandarin-Black Bean Salad |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 1 |
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Mix up the Mandarin-Black Bean Salad while the chicken marinates. Ingredients:
1/4 cup fresh orange juice |
1/4 cup fresh 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 (5-ounce)boneless, skinless chicken breasts |
no-stick cooking spray |
mandarin-black bean salad |
garnishes: fresh mint sprigs, lime wedges |
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. Add chicken, and cook 4 to 5 minutes on each side or until done. Remove chicken from skillet, and keep warm.
4. Wipe skillet clean. Add reserved marinade, and bring to a boil. Boil 2 minutes, stirring often.
5. 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. Garnish, if desired.
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