Directions:
- In a small bowl, combine chile 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 chile-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 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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 633.59 Kcal (2653 kJ) | ||
| Calories from fat | 134.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.95g | 23% | |
|---|---|---|---|
| Cholesterol | 268.31mg | 89% | |
| Sodium | 1806.97mg | 75% | |
| Potassium | 1366.93mg | 29% | |
| Total Carbs | 32.76g | 11% | |
| Sugars | 8.63g | 35% | |
| Dietary Fiber | 1.16g | 5% | |
| Protein | 93.57g | 187% | |
| Vitamin C | 14.6mg | 24% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 5.2mg | 29% | |
| Calcium | 46.6mg | 5% | |
| Amount Per 100 g | |||
| Calories | 111.56 Kcal (467 kJ) | ||
| Calories from fat | 23.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.63g | 23% | |
|---|---|---|---|
| Cholesterol | 47.24mg | 89% | |
| Sodium | 318.17mg | 75% | |
| Potassium | 240.69mg | 29% | |
| Total Carbs | 5.77g | 11% | |
| Sugars | 1.52g | 35% | |
| Dietary Fiber | 0.2g | 5% | |
| Protein | 16.48g | 187% | |
| Vitamin C | 2.6mg | 24% | |
| Vitamin A | 0.1mg | 11% | |
| Iron | 0.9mg | 29% | |
| Calcium | 8.2mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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