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Spicy Citrus Chicken

  • March 18, 2013
  • By Brittany
  • 0 Comments
Spicy Citrus Chicken

Happy Monday! I saw this awesome giveaway today on Facebook that I have to tell you about!  You know how much I love Jillian Michaels’ Body Revolution, well, the Body Revolution team is giving away 5 DVD sets for free!!!  Click on the the Body Revolution link and enter before March 25th and you could win!

And now back to our regular programming . . .

So NYC is experiencing yet another day of sleeting rain/snow.  Yuk!  I’m so ready for some warm sunshine!  Although one good thing about this time of year is the abundance of awesome citrus fruit.  Recently Coastal Living (yes I subscribe to Coastal Living magazine despite the fact that I live in an Urban Jungle and not at all on the “coast” unless you count the East River…?) highlighted recipes made from in-season citrus fruit.  So naturally I had to try out the recipes!  Over the weekend, I made the hubs this awesome Spicy Citrus Chicken dish.  See below!

Spicy Citrus Chicken

Ingredients

1 cup of orange juice

1 tablespoon of cumin

1 teaspoon of minced chipotle pepper in adobo (very spicy! make sure you de-seed the pepper)

4 boneless, skinless chicken breasts

1 cup of orange marmalade

3 tablespoons of balsamic vinegar

1-2 teaspoons of chipotle pepper in adobo

1/2 teaspoon cumin

salt and pepper to taste

Directions

1. Combine orange juice, chipotle pepper and cumin in a bowl.  Add chicken and allow to marinate for 2 hours (or if you are like me and forget to do this-30 minutes is a-okay).

2. When chicken has finished marinating, heat a grill man over medium heat and add chicken to pan, discarding remaining marinade.  Cook 8 minutes per side.

3. While chicken is cooking, combine remaining ingredients into small saucepan and heat over medium heat.  Add salt and pepper to taste.

4. When chicken is done, plate chicken and add sauce over chicken.  Serve with brown rice and sauteed swiss chard (I sauteed with olive oil, garlic and balsamic vinegar).  Enjoy!

 

 

 

By Brittany, March 18, 2013
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