1. Cut away the peel and white pith of the orange. Working over a bowl, cut the orange into segments, adding them to the bowl along with any juices.

Heat 1 Tbsp oil in lsrge skillet over medium heat. Season the chicken with 1/2 tsp each salt and pepper; cook until golden brown and coojed through, 6 to 8 minutes per side; transfer to a plate. For Meal 2, repeat with extra chicken and reserve.

Wipe out the skillet; heat 1 Tbsp oil over medium heat. Add ginger and cook, stirring, for 1 minute. Add the marmalade; cook,stirring, until melted. Add the oranges, any juices and vinegar to the skillet; cook until heated through, about 2 minutes. Return the chicken to the skillet, sprinkle with the scallions; turn to coat.

Heat the remaining Tbsp oil in a large pot over medium heat. Add the garlic; cook stirring occasionally, until golden brown, about 2 minutes. Add the spinach, season with 1/2 tsp salt and 1/4 tsp pepper; cook tossing until beginning to wilt, about 2 minutes. Transfer the spinach to plates; sprinkle with the sesame seeds, if desired, serve with chicken.