Chipotle Orange Chicken and Quinoa
2 tsp chile powder
1 tsp ground cumin
1 tsp sea salt, divided
1 tsp oil
4 boneless, skinless chicken breasts, pounded 1/2-inch thick
⅔ cup orange juice
4 Tbs pure maple syrup
1/2 Tbs chopped chipotle chiles in adobo sauce
2 tsp orange zest
In a small bowl, combine chile powder, cumin and 1/2 tsp salt. Heat oil in a large nonstick skillet to medium-high. Tilt skillet to coat bottom lightly. Season both sides of chicken with chile-cumin mixture and cook for 3 minutes per side or until no longer pink in center. Remove from skillet and set aside.
While chicken in cooking, puree the chipotle chilies in adobo sauce. Add orange juice and maple syrup to juice and bits left in 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 in adobo sauce and orange zest. Add chicken back to skillet, return to heat and cook for 1 minute on medium-high, turning constantly.
Serve chicken over rice or quinoa and spoon any excess glaze over top chicken pieces.
Highly adapted from Clean Eating Magazine