Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Agave nectar offers a slight sweetness to the glaze, offsetting the heat of the chipotle chile and adobo sauce in Chipotle Chicken.

Recipe by Cooking Light January 2012

Gallery

Recipe Summary

Yield:
Serves 4 (serving size: 1 breast half)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement

Nutrition Facts

276 calories; fat 4.5g; saturated fat 0.9g; sodium 495mg.
Advertisement