Orange Chipotle Chicken With Cilantro Rice

Description

I recommended pounding the cutlets thin for an increased orange-chipolte glaze ratio. From clean eating.

Ingredients

• Dried Ancho Chile Powder
• Ground Cumin
• Sea Salt
• Olive Oil
• Boneless Skinless Chicken Breast
• Navel Oranges, Juice Of
• Pure Maple Syrup
• Chipotle Chile In Adobo
• Orange Zest
• Cooked White Rice
• Cilantro Leaf

Instructions

1. In a small bowl, combine chile powder, cumin and 1 / 4 tsp salt
2. Heat oil in a large nonstick skillet to medium-high
3. Tilt skillet to coat bottom lightly
4. Season both sides of chicken with chile-cumin mixture and cook for 3 minutes per side or until no longer pink in center
5. Remove from skillet and set aside
6. Add orange juice and maple syrup to juice and bits left in skillet and cook for 1 minute to thicken slightly, stirring constantly
7. Remove from heat, stir in chipotle chiles in adobo sauce and orange zest
8. Add chicken back to skillet, return to heat and cook for 1 minute on medium-high, turning constantly
9. In a medium bowl, combine rice, cilantro and remaining 1 / 4 tsp salt
10. Serve chicken over rice and spoon any excess glaze over top chicken pieces