Orange Chipotle Chicken by Rattaya Nagorski

This easy chicken dish became a make-again dish, boasting with sharp flavors. From the Clean Eating magazine's Dinner in 30, the recipe also included cilantro rice, but I omitted that (cooking it as well as listing it here), and just served the chicken over cooked long grain white rice. Roasted vegetables would also go well with it, such as roasted broccoli or Brussel sprouts. Finally another quick dinner recipe that was actually yummy!

4 servings.



  • 1 tsp chile powder
  • 1/2 tsp ground cumin
  • 1/2 tsp sea salt, divided
  • 1 tsp safflower oil (I used extra-virgin olive oil)
  • 4 boneless, skinless chicken breasts (about 1 lb), rinsed and patted dry, pounded 1/2-inch thick
  • Juice of 1 navel orange (1/3 cup orange juice)
  • 2 tbsp pure maple syrup
  • 1 tbsp chopped chipotle chiles in adobo sauce
  • 1 tsp orange zest


  1. In a small bowl, combine chile powder, cumin, and 1/4 tsp salt. Heat oil in a large nonstick skillet on medium-high. Season both sides of chicken with chile-cumin mixture and add to skillet. Cook, turning once, until no longer pink in center, about 4 to 5 minutes per side. Remove from skillet and set aside. 
  2. Add orange juice and maple syrup to skillet and cook for 1 minute to thicken slightly (until it measures 1/4 cup liquid), stirring constantly. Remove from heat, stir in chipotle chiles and orange zest. Add chicken back to skillet, return to heat and cook for 1 minute on medium-high, turning constantly. 
  3. Serve chicken over rice and spoon any excess glaze over top of chicken pieces.