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Chicken with Orange-Chipotle Sauce

Prep time 15 mins
Cook time 21 mins
Yield 4 servings (serving size: 2 chicken pieces)
To save a little prep time, pound all 4 chicken breasts at one time rather than pounding each breast separately.


  • 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

Nutrition 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

How to Make It

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

  2. . 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.

  3. . 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.

Oxmoor House Healthy Eating Collection