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).
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
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):
Sat. Fat: 1g
Sodium: 337 mg
Cholesterol: 32 mg