This recipe is so good, but the original calls for chopped chipotle chiles in adobo sauce. I have a couple recipes that call for that, and I can never find it. So I made a substitution. This chicken could easily be made and used in wraps and on salads. I'm excited about my leftovers for lunch today!
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp salt, divided
1 tsp safflower oil
4 boneless, skinless chicken breast (about 1 lbs), rinsed and patted dry, pounded 1/2-inch thick
Juice 1 medium navel orange (1/3 cup orange juice)
2 Tbsp pure maple syrup
1/8 tsp chipotle chili powder
1 tsp orange zest
2 cups cooked brown rice
1/4 packed cup chopped cilantro leaves
In a small bowl, combine the chili powder, cumin, and 1/4 tsp salt. Heat oil in a large nonstick skillet to medium-high. Tilt skillet to coat bottom lightly. Season both sides of chicken with chili-cumin mixture and cook for 3 minutes per side or until no longer pink in center. Remove from skillet and set aside.
Add orange juice and maples syrup to juice and bits left in skillet and cook for 1 minutes to thicken slightly (until it measures 1/4 cup liquid), stirring constantly. Remove from heat, stir in chipotle chili powder and orange zest. Add chicken back to skillet, return to heat and cook for 1 minute on medium-high, turning constantly.
In a medium bowl, combine rice, cilantro, and remaining 1/4 tsp salt. Serve chicken over rice and spoon any excess glaze over top chicken pieces.
I'm starting to realize my dishes are looking well loved (and I haven't found any new ones like yet)...but here is a picture of my finsished product.