Poultry · Quick Dinner

Orange Chipotle Chicken

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Dinner number three that I made for my mom.  I served it with a light cucumber, tomato, quinoa salad

Ingredients:

1 tsp chile powder
1/2 tsp ground cumin
1/2 tsp sea salt, divided
1 tsp safflower oil
4 boneless, skinless chicken breasts (about 1 lb), rinsed and patted dry, cubed
Juice 1 medium navel orange (1/3 cup orange juice)
2 tbsp pure maple syrup
1 tbsp chopped chipotle chiles in adobo sauce
1 tsp orange zest

Directions:

In a small bowl, combine chile powder, cumin and 1/4 tsp salt. Heat oil in a large nonstick skillet to medium-high.

Tilt skillet to coat bottom lightly. Season  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.

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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, turning constantly.

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3 thoughts on “Orange Chipotle Chicken

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