Chipotle Chicken

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)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 276
  • Fat: 4.5g
  • Saturated fat: 0.9g
  • Sodium: 495mg

Ingredients

  • 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

Preparation

  1. 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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