Chipotle-&-Orange Grilled Chicken

"On Friday he ate through five oranges, but he was still hungry."

There are some meals that we sort of haggle over the ratings and this was one of them. We came to the conclusion that this is a very quick, easy and low calorie meal that tastes good. Not great but good enough to eat again especially when you think about how easy and low cal it is. We cooked this on the grill pan and served it with some quinoa and an asian salad. We had a great picture of the whole meal but we forgot to include our little insect friend so we had to take another and the salad was gone. Oh well. We also added extra glaze as a sauce once it was on our plate and cut up which added a lot of extra flavor and I highly recommend doing. 4 out of 5 stars.

Source: Eating Well

Serves: 4

Ingredients

• 2 tablespoons orange-juice concentrate thawed
• 1 tablespoons finely chopped chipotle peppers in adobo sauce (see Note)
• 1 tablespoons balsamic vinegar
• 2 teaspoons unsulfured molasses
• 1 teaspoons Dijon mustard
• 1 pounds boneless skinless chicken breasts,trimmed
• Salt to taste

Directions

1. Preheat grill or broiler.
2. Whisk together orange-juice concentrate, chipotle pepper, vinegar, molasses and mustard in a small bowl.
3. Lightly oil the grill or broiler rack (see Tip). Season chicken with salt and grill or broil for 2 minutes. Turn, brush with the glaze and cook for 4 minutes, brushing occasionally with glaze. Turn again, brush with the glaze, and cook until the center is no longer pink, 1 to 2 minutes longer.

Amount Per Serving

Calories: 149

Fat: 3 g

Cholesterol: 63 m

Carbohydrate: 7 g

Fiber: 0 g

Protein: 23 g