This is last night’s Orange Chipotle Chicken served over brown rice, and boy oh boy was it delish. I got the recipe from Kirstie’s “Clean Eating” magazine, and instead of frying the chicken in a skillet, Erik grilled it! Super yummy; grilling it also eliminated the need for the oil, therefore reducing the points, and making it healthier. Here is the recipe:
-1 tsp chile powder
-1/2 tsp ground cumin
-1/2 tsp sea salt, divided
-1 tsp safflower oil (we used EVOO)
-4 boneless skinless chicken breast, about 1 lb. rinsed, patted dry, pouned to 1/2-inch thick
-Juice 1 medium navel orange (1/3cup orange juice)
-2 tbsp pure maple syrup
-1 tbsp chopped chiles in adobo sauce
-1 tsp orange zest
-2 cups cooked brown rice
-1/4 packed cup chopped cilantro leaves
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.