Chicken with Orange-Chipotle Sauce

To save a little prep time, pound all 4 chicken breasts at one time rather than pounding each breast separately.


4 servings (serving size: 2 chicken pieces)

Recipe from

Oxmoor House

Recipe Time

Prep: 15 Minutes
Cook: 21 Minutes

Nutritional Information

Calories 291
Fat 2.5 g
Satfat 0.6 g
Protein 40.7 g
Carbohydrate 26.7 g
Cholesterol 99 mg
Iron 1.7 mg
Sodium 345 mg
Caloriesfromfat 8 %
Fiber 3.4 g
Calcium 85 mg


4 large navel oranges
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1 1/4 teaspoons ground cumin, divided
Cooking spray
2 tablespoons honey
3/4 teaspoon chopped chipotle chile, canned in adobo sauce
2 tablespoons chopped fresh cilantro
1/8 teaspoon salt


Peel and section oranges over a bowl; squeeze membranes to extract juice. Set sections aside; reserve juice. Discard membranes.

. Place chicken breast halves between 2 sheets of plastic wrap, and pound to 1/2-inch thickness using a meat mallet or a small heavy skillet. Sprinkle chicken with 1/4 teaspoon salt and 1 teaspoon cumin. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add chicken, and cook 7 minutes on each side or until browned and done. Remove from pan, and keep warm.

. Add orange sections, reserved juice, honey, chile, and remaining 1/4 teaspoon cumin to pan; increase heat to medium-high, and cook, uncovered, 7 minutes or until mixture is reduced to 1 cup. Stir in cilantro and 1/8 teaspoon salt. Serve with chicken.