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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Agave nectar offers a slight sweetness to the glaze, offsetting the heat of the chipotle chile and adobo sauce in Chipotle Chicken. Ingredients:
1/4 cup minced onion |
1/4 cup agave nectar |
3 tablespoons fat-free, lower-sodium chicken broth |
1 chipotle chile, minced |
1 tablespoon adobo sauce from chipotle can |
2 teaspoons olive oil |
4 (6-ounce) skinless, boneless chicken breast halves |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
1 tablespoon fresh lime juice |
Directions:
1. 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.
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