Friday, February 11, 2011

Orange Chipotle Chicken

My desire to finally get back in the kitchen was greatly influenced by the arrival of the latest issue of Clean Eating Magazine. I can’t get enough of this magazine. I’ve said it before and I will say it again – I seriously love it! The latest issue is chock full of recipes I can’t wait to try (many of them are listed as $2 per serving!), but this one jumped out at me immediately. The flavors sounded perfect, and I knew my husband would love them. Already having the ingredients in stock also helped to make it attractive (getting to the grocery store is somewhat more challenging these days).

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This meal has the perfect trifecta – quick to make, packed with great flavors, and easy on the wallet. I am sure we will be revisiting it soon!

I neglected to deseed the chipotles, and the dish was pretty spicy, so remember to remove them if you are sensitive to that.


Orange Chipotle Chicken
Source: Clean Eating Magazine, February 2011, Page 38


1 tsp chili powder
1/2 tsp ground cumin (cumin haters like me can use coriander)
1/2 tsp sea salt
1 tsp safflower oil
4 boneless, skinless chicken breasts (about 1 lb), rinsed and patted dry, pounded to 1/2-inch thick
1/3 cup fresh squeezed orange juice
2 tbsp pure maple syrup
1 tbsp chopped chipotle chiles in adobo sauce (remove seeds to keep the heat down)
1 tsp orange zest
2 cups cooked brown rice
1/4 cup chopped cilantro

Directions

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

Two: 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 chiles in adobo sauce and orange zest. Add chicken back to skillet, return to heat and cook for 1 minutes on medium high turning constantly.

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

Nutritional Information (per serving: 3 oz chicken and 1/2 cup rice):
Calories: 283
Fat: 4g
Sat. Fat: 1g
Carbs: 32g
Fiber: 2g
Sugars: 8g
Protein: 29g
Sodium: 337 mg
Cholesterol: 32 mg

1 comment:

  1. Wow-this looks really tasty, and I think I have all of the ingredients at home. I will have to try this and report back. Thanks for sharing :)

    ReplyDelete