This was really delicious, even though I overcooked the chicken; this recipe is going in my "keepers" file. The sauce was perfectly spicy-sweet, and it was easy and pretty quick to prepare. I used honey in place of the agave nectar. I served it with quinoa and sauteed vegetables.
Agave nectar offers a slight sweetness to the glaze, offsetting the heat of the chipotle chile and adobo sauce in Chipotle Chicken.
Yield: Serves 4 (serving size: 1 breast half)
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Amount per serving
- Calories: 276
- Fat: 4.5g
- Saturated fat: 0.9g
- Sodium: 495mg
- 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.
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