I liked this recipe, but next time I will likely cut back on the amount of agave. It may just be a personal preference, but it seemed a touch too sweet. Still enjoyed thoroughly, just trying to figure out what to do with the rest of the chipotle chiles. Served with quinoa and black bean salad.
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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