Orange Chipotle Chicken

One of my favorite foodie magazines is Clean Eating, every month I flag at least 5-6 recipes to make out of it. Last night was Orange Chipotle Chicken and it turned out really well. A good amount of spice and a quick weeknight dinner.

Ingredients

1 tsp chili powder

1/2 tsp ground cumin

Salt/Pepper

1 tsp Olive Oil

1 lb chicken breast, pounded to a 1/2 inch thick

1/3 cup orange juice

2 tbsp maple syrup

1 tbsp chopped chipotle peppers in adobo (available in the Hispanic aisle)

1 tsp orange zest

2 cups cooked brown rice (I used Uncle Bens microwavable pouches)

1/4 cup cilantro

Directions

Heat oil in a non stick skillet over medium high. Pound chicken to a 1/2 inch thick, mix chili powder, cumin and salt and season both sides of chicken. Cook chicken 3 minutes per side, remove from pan.

Add orange juice and maple syrup to skillet, cook and reduce for about 1 minute. Add chopped chipotles in adobo sauce, the orange zest and place chicken back in pan, cook for another minute.

Combine cooked rice with the cilantro, a little bit of the adobo sauce and orange pieces. Serve chicken with the rest and the pan sauce.

A little wine on the side made it a nice Wednesday night dinner! A 2007 Innisfree Cabernet that has a nice complexity that paired well with the spice from the chipotle peppers. 2 more days until the weekend…

Todays 30 in 30 for 30:

I am thankful for a little bit warmer weather, it is in the 20’s here and that make me so much happier than the –19 we had last week!