Orange-Cilantro Glazed Chicken, Black Bean, and Potato Bowl

Ready, Set, Cook! Special Edition Contest Entry: This Caribbean-inspired dish is a hearty and well-balanced meal my family loves! The potatoes are browned perfectly in a skillet, then combined with black beans, smoked paprika, and cumin for a smoky, deep flavor. Chicken breast halves are drizzled with a citrusy-garlic and herb glaze that adds a sweet, robust Latin flavor to this dish. All this goodness in one bowl, and Simply Potatoes are the shining ingredient in this meal!

• Ready In: 1 hr 30 mins
• Serves: 4
• Yields: 4

Ingredients

• 4  boneless skinless chicken breast halves
• 2⁄3 cup  any variety lemon-garlic  marinade
• 4  tablespoons olive oil, divided
• 1 (20 ounce) package  Simply Potatoes Diced Potatoes with Onion
• 1⁄2 cup  diced red bell pepper
• 1 (15 ounce) can black beans, drained, rinsed
• 1  teaspoon  smoked paprika
• 1⁄2 teaspoon ground cumin
• 1⁄2 teaspoon kosher salt
• 1⁄2 cup  chopped green onion
• 1  teaspoon  minced garlic
• 1⁄2 cup orange marmalade
• 2  tablespoons  orange juice, freshly squeezed
• 1  tablespoon lemon juice
• 1⁄4 teaspoon crushed red pepper flakes
• 2  tablespoons  finely chopped cilantro
•  fresh cilantro stem, for garnish, if desired

Directions

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