Serves: 4

Ingredients:

1 tsp. chile powder

½ tsp. ground cumin

½ tsp. sea salt, divided

1 tsp. safflower oil

4 boneless, skinless chicken breasts ( about 1 lb.)

Juice 1 medium navel orange (1/3 cup orange juice)

2 tsp. pure maple syrup

1 tbsp chopped chipotle chiles in adobo sauce

1 tsp orange zest

¼ packed cup chopped cilantro leaves

Instructions:

In a small bowl combine chile powder, cumin and ¼ tsp. salt. Heat oil in a large nonstick skillet on medium high. Season both sides of chicken with chile-cumin mixture and cook for 3 minutes per side or until no longer pink in the center. Remove from skillet and set aside. Add orange juice and maple syrup to juice and bits left in the skillet and cook for 1 minute to thicken slightly 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 heat turning constantly. Serve immediately

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