Chipotle Chicken

Agave nectar offers a slight sweetness to the glaze, offsetting the heat of the chipotle chile and adobo sauce in Chipotle Chicken.


Serves 4 (serving size: 1 breast half)

Recipe from

Cooking Light

Nutritional Information

Calories 276
Fat 4.5 g
Satfat 0.9 g
Sodium 495 mg


1/4 cup minced onion
1/4 cup agave nectar
3 tablespoons fat-free, lower-sodium chicken broth
1 chipotle chile, minced
1 tablespoon adobo sauce from chipotle can
2 teaspoons olive oil
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon fresh lime juice


Preheat oven to 350°. Combine onion, agave ­nectar, chicken broth, chipotle chile, and adobo sauce from chipotle can. Heat an ovenproof skillet over medium-high heat. Add olive oil; swirl. Sprinkle chicken with salt and pepper. Add chicken to pan; cook 3 minutes on each side or until browned. Add onion mixture to pan; bring to a boil. Bake at 350° for 8 minutes or until done, turning and basting once. Remove chicken from pan. Return pan to medium heat. Bring glaze to a boil; cook 2 minutes or until thick and bubbly. Stir in lime juice. Brush over chicken.

Deb Wise,

Cooking Light

January 2012
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