Orange Chipotle Chicken
- Jul 9, 2015
- 2 min read
I have been looking for creative recipes for chicken that get me out of the "baked chicken" funk we were in. I found this recipe and my husband absolutely loved it. He even claimed all the leftovers for his lunch!
I served the Orange Chipotle Chicken with Cilantro Lime Rice and Spicy Garlic Green Beans. This was the first time I tried this recipe, so I want to try again to see if the sauce will come out thicker, more like a glaze so I will keep you posted and update this after I try again. Also, I think we will try it with the chicken cubed rather than in strips.
(And I have to work on my plating skills...haha)
INGREDIENTS:
4 boneless, skinless chicken breasts.
1 tsp chile powder
1/2 tsp ground cumin
1/4 tsp sea salt
1/3 cup orange juice
2 tbsp pure maple syrup
1 tbsp chopped chipotle chiles in adobo sauce
1 tsp orange zest
DIRECTIONS:
1. Rinse chicken breasts and pat dry, then pound until 1/2 thick.
2. In a small bowl, combine chile powder, cumin and 1/4 tsp salt.
3. Heat 1 T. oil in a large nonstick skillet.
4. Season both sides of chicken with spice mixture and cook for 3 minutes per side or until no longer pink in center. Remove from skillet and set aside.
5. Add orange juice and maple syrup to skillet and cook for 1 minute to thicken slightly, stirring constantly.
6. Remove from heat, stir in chipotle chiles in adobo sauce and orange zest.
7. Add chicken back to skillet and stir into sauce and cook for 2-3.
8. Serve chicken over rice and spoon any excess glaze over chicken pieces.
21 DAY FIX CONTAINERS
Makes 4 servings
Chicken = 1 Red
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