ORANGE CHIPOTLE CHICKEN

February 24, 2018

If you’re like us, this recipe helps with an ongoing conundrum of one family member loving spice (David), and the other can’t handle the heat (me). So if you don’t like spicy, just do as is.

And if you want more, add in the extra chipotles from your adobo sauce.

This a good multi-purpose chicken for all your different mexican dishes. This orange chipotle or this cilantro lime one can pretty much have you covered on chicken for most mexi stuff.

ORANGE CHIPOTLE CHICKENOrange Chipotle Chicken
Serves four to five

4 boneless, skinless chicken breasts
1 orange, juiced (about 1/3 cup orange juice)
1 tablespoon orange zest
1 tablespoon adobo sauce
1 chipotle, diced
2 tablespoons honey
2 teaspoons chili powder
1/2 teaspoon salt
1 teaspoon olive oil
1/2 teaspoon red pepper flake

Combine ingredients in a gallon plastic bag. Allow to marinade between two hours and overnight. It’s flexible. Do what you can and the longer the better.

Preheat oven to 450 degrees. Arrange chicken in a foil lined 9×13 baking dish. Roast for 45 minutes. Or grill!

ORANGE CHIPOTLE CHICKEN
 
Author:
Ingredients
  • 4 boneless, skinless chicken breasts
  • 1 orange, juiced (about ⅓ cup orange juice)
  • 1 tablespoon orange zest
  • 1 tablespoon adobo sauce
  • 1 chipotle, diced
  • 2 tablespoons honey
  • 2 teaspoons chili powder
  • ½ teaspoon salt
  • 1 teaspoon olive oil
  • ½ teaspoon red pepper flake
Instructions
  1. Combine ingredients in a gallon plastic bag. Allow to marinade between two hours and overnight. It’s flexible. Do what you can and the longer the better.
  2. Preheat oven to 450 degrees. Arrange chicken in a foil lined 9×13 baking dish. Roast for 45 minutes. Or grill!

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Comments

  • Deborah Butler

    Rachel I love your recipes. I would like to become a member of your website. I believe you have all the information you need to enroll me, my name and my email address. Thank you

    • Rachel Schultz

      Thanks Deborah! You should be all set to receive email updates now :)

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