Orange Chipotle Chicken
February 27, 2016
"This is out of a clean eating magazine."
- Serving Size: 1 (248.7 g)
- Calories 346.6
- Total Fat - 6.4 g
- Saturated Fat - 1.5 g
- Cholesterol - 96.4 mg
- Sodium - 393.3 mg
- Total Carbohydrate - 32.1 g
- Dietary Fiber - 1.9 g
- Sugars - 9.3 g
- Protein - 38 g
- Calcium - 43.8 mg
- Iron - 1.9 mg
- Vitamin C - 12.4 mg
- Thiamin - 0.2 mg
In a small bowl, combine chile powder, cumin and 1/4 teaspoon 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.
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 minute on medium-high, tuning constantly.
In a medium bowl, combine rice, cilantro and remaining 1/4 teaspoon salt.
Serve chicken over rice and spoon any excess gaze over top of chicken pieces.
Tips & Variations
No special items needed.