Orange Chipotle Chicken

Orange Chipotle Chicken | windykitchen

Guys, we made it! The long, dark, depressing winter is finally over and we have officially ROLLED THE CLOCKS BACK! I know some people hate the fact that we get an entire weekend hour stolen from us once a year, but I would honestly give up the whole dang weekend if it got me daylight past 7 pm.

Since the depression-inducing occasion of “fall back” was worthy of a decadent consolation dinner, I figured we’d celebrate “spring forward” with something light and fresh and full of the bright, citrusy flavors of orange. This is also a quick dish to cook — if you don’t count the cook time for brown rice, you could probably throw this together in 15-20 minutes, leaving you plenty of time to go enjoy that extra hour of sunshine.

Orange Chipotle Chicken | windykitchen

ORANGE CHIPOTLE CHICKEN WITH CILANTRO RICE (recipe from Clean Eating)

1 tsp chile powder
1/2 tsp ground cumin
1/2 tsp salt, divided
1 tsp cooking oil, such as vegetable or canola
4 boneless, skinless chicken breasts (about 1 lb), rinsed and patted dry, pounded 1/2-inch thick
juice of 2 oranges
2 tsp orange zest
2 tbsp pure maple syrup
1 tbsp chopped chipotle chiles in adobo sauce
2 cups cooked brown rice
1/4 cup chopped cilantro leaves, packed

  1. In small bowl, combine chile powder, cumin and 1/4 tsp salt. Heat oil in large nonstick skillet over medium-high heat. Tilt skillet to coat bottom lightly. Season both sides of chicken breasts with chile-cumin mixture and cook in skillet for 3 minutes per side or until no longer pink in center. Remove from skillet and set aside.
  2. 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. Turn heat to low and 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 to coat chicken in sauce.
  3. In medium bowl, combine rice, cilantro and remaining 1/4 tsp salt. Serve chicken over rice and spoon any excess glaze over top chicken pieces.

This was incredibly flavorful (you can really taste the orange) and also incredibly spicy, so if you’re not one for heat, maybe cut down on the chipotle chiles or skip this one entirely. We liked it a lot, and you can’t beat how quickly it comes together.

Yay spring!

Orange Chipotle Chicken | windykitchen

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