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.

Yield: 4 servings (serving size: 2 chicken pieces)
Recipe from Oxmoor House

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 291
  • Fat: 2.5g
  • Saturated fat: 0.6g
  • Protein: 40.7g
  • Carbohydrate: 26.7g
  • Cholesterol: 99mg
  • Iron: 1.7mg
  • Sodium: 345mg
  • Calories from fat: 8%
  • Fiber: 3.4g
  • Calcium: 85mg


  • 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


  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.
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