Cuban Mojo Chicken With Mandarin-Black Bean Salad

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

Preparation

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.