Orange Chipotle Chicken
|1 tsp DLM Chili Powder|
|1/2 tsp DLM Ground Cumin|
|1/2 tsp sea salt, divided|
|1 tsp Vera Jane's Extra-Virgin Olive Oil|
|4 DLM Boneless, Skinless Chicken Breasts (about 1 lb), rinsed and patted dry, pound 1/2-inch thick|
|1/2 cup DLM Fresh-Squeezed Orange Juice|
|2 Tbsp DLM 100% Pure Maple Syrup|
|1 Tbsp chipotle peppers in adobo sauce, chopped|
|1 tsp orange zest|
|2 cups cooked brown rice|
|1/4 cup cilantro leaves, packed and chopped|
In a small bowl, combine chili powder, cumin, and 1/4 tsp salt. Heat oil in a large nonstick skillet on medium-high heat. Tilt skillet to coat bottom lightly. Season both sides of chicken with chili-cumin mixture and cook 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 peppers in adobo sauce and orange zest. Add chicken back to skillet, return to heat, and cook for 1 minute on medium high, turning constantly.
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.
Makes 4 servings
Per serving: 283 calories; 4g total fat; 1g saturated fat; 32mg cholesterol; 337mg sodium; 32g total carbohydrates; 2g dietary fiber; 29g protein;