Orange Chipotle Chicken

By Lauren_Jorgensen

Nutrition Facts:
3oz Chicken with 1/2 cup Rice
Calories: 283; Total Fat; 4g; Sat. Fat: 1g; Carbs: 32g; Fiber: 2g; Sugars: 8g; Protein: 29g; Sodium: 337 mg; Cholesterol: 32mg

Ingredients

• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp sea salt, divided
• 1 tsp safflower oil
• 4 boneless, skinless chicken breasts (about 1lb), rinsed and patted dry, pounded 1/2 inch thick
• Juice of 1 medium navel orange (1/3 cup orange juice)
• 2 tbsp pure maple syrup
• 1 tbsp chopped chipotle chilis in adobo sauce
• 1 tsp orange zest
• 2 cups cooked brown rice
• 1/4 packed cup chopped cilantro leaves

Details

Servings 4
Preparation time 10mins
Cooking time 16mins

Preparation

Step 1

1. In a small bowl, combine chili powder, cumin and 1/4 tsp salt. Heat oil in a large nonstick skillet on medium-high. Tilt skillet to coat bottom slightly. Season both sides of chicken with chili-cumin mixture and cook for 3 minutes per side or until no longer pink in center. Remove from skillet and set aside.

2. Add orange juice and maple syrup to juice and bits left in skillet and cook for 1 minute to thicken slightly (until it measures 1/4 cup liquid), stirring constantly. Remove from heat, stir in chipotle chilis in adobo sauce and orange zest. Add chicken back to skillet, return to heat and cook for 1 minute on medium high, turning constantly.

3. In a medium bowl, combine rice, cilantro and remaining 1/4 tsp salt. Serve chicken over rice and spoon and excess glaze over top of chicken pieces.