Sautéed Chicken Breasts with Latin Citrus 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.

Yield: 4 servings (serving size: 1 chicken breast half and about 1 tablespoon sauce)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 255
  • Calories from fat: 12%
  • Fat: 3.4g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 1.2g
  • Protein: 39.8g
  • Carbohydrate: 15g
  • Fiber: 0.5g
  • Cholesterol: 99mg
  • Iron: 1.6mg
  • Sodium: 405mg
  • Calcium: 34mg

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

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Sautéed Chicken Breasts with Latin Citrus Sauce Recipe at a Glance
advertisement
  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy