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1
In a large re-sealable plastic bag, add chicken and marinade.
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2
Seal bag; shake bag to coat chicken.
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3
Place in a bowl; refrigerate 30 minutes.
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4
In a large nonstick skillet, heat 2 tablespoons olive oil over medium high heat.
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5
Add potatoes.
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6
Cover.
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7
Cook, stirring occasionally, 15-18 minutes or until potatoes are lightly browned.
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8
Add red bell pepper.
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9
Cook, stirring occasionally, 3-5 minutes or until peppers are tender.
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10
Add black beans, smoked paprika, cumin, and salt.
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11
Cook, stirring occasionally, 3-5 minutes or until heated through.
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12
Stir in green onion.
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13
Reduce heat to low.
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14
Cover to keep warm.
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15
In a large nonstick skillet, heat remaining 2 tablespoons olive oil over medium high heat.
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16
Remove chicken from marinade; discard marinade.
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17
Place chicken in skillet.
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18
Cook, turning once halfway through, about 15-18 minutes or until chicken is no longer pink.
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19
Remove chicken from skillet; keep warm.
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20
In the same skillet, add garlic, orange marmalade, orange juice, lemon juice, and red pepper flakes.
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21
Cook, scraping up bits on skillet, about 3-5 minutes or until slightly thickened.
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22
Remove from heat; stir in cilantro.
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23
Spoon potato mixture into 4 bowls or plates, dividing equally.
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24
Cut each chicken into slices.
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25
Top each serving of potato with chicken slices; drizzle with orange-cilantro glaze.
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26
Serve immediately.
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27
If desired, garnish with cilantro.
