ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Sautéed Chicken Breasts with Latin Citrus Sauce

Yield 4 servings (serving size: 1 chicken breast half and about 1 tablespoon sauce)
The sauce, also known as mojo criollo, requires very little chopping and provides a tangy counterpart to the cumin-rubbed chicken. Serve over white rice.

Ingredients

  • Chicken:
  • 2 teaspoons brown sugar
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon ground red pepper
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1 teaspoon vegetable oil
  • Sauce:
  • 1 1/2 teaspoons bottled minced garlic
  • 1/4 cup fresh lime juice
  • 1/4 cup orange juice
  • 2 tablespoons honey
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons chopped fresh mint

Nutrition Information

  • calories 255
  • caloriesfromfat 12 %
  • fat 3.4 g
  • satfat 0.7 g
  • monofat 0.8 g
  • polyfat 1.2 g
  • protein 39.8 g
  • carbohydrate 15 g
  • fiber 0.5 g
  • cholesterol 99 mg
  • iron 1.6 mg
  • sodium 405 mg
  • calcium 34 mg

How to Make It

  1. To prepare chicken, combine brown sugar, cumin, salt, garlic powder, and red pepper; rub over chicken. Heat vegetable oil in a large nonstick skillet over medium-high heat. Add chicken, and cook for 5 minutes on each side or until done. Remove from pan; keep warm.

  2. To prepare sauce, add garlic to pan; sauté 30 seconds. Add juices and honey; cook 3 minutes or until slightly thickened. Remove from heat; stir in cilantro and mint. Serve with chicken.