Serves 6.
Note: For the salsa, keep the dice on the oranges and avocados large and serve a generous portion with the chicken. The result is a refreshing, salad-like side dish. From Meredith Deeds.
• 2 tbsp. unsalted butter, softened
• 1 tsp. finely minced canned chipotle in adobo sauce
• 1 1/2 tsp. grated orange zest
• 2 tsp. honey, divided
• 3/4 tsp. salt, divided
• 3 oranges, peeled and diced
• 1 avocado, diced
• 2 tbsp. chopped cilantro
• 1 serrano chile, finely minced, optional
• 1 tbsp. fresh lime juice
• 6 (4-oz) skinless, boneless chicken breasts
• 1/4 tsp. freshly ground black pepper
Directions
To prepare the Chipotle-Orange Butter: In a small bowl, combine the butter, chipotle, orange zest, 1 teaspoon honey and 1/4 teaspoon salt. Set aside.
To prepare the Orange-Avocado Salsa: In a medium bowl, combine the diced orange, avocado, cilantro, serrano chile (if using), lime juice, remaining 1 teaspoon honey and 1/4 teaspoon salt. Set aside.
To prepare the chicken: Season chicken on both sides with remaining 1/4 teaspoon salt and pepper. Heat a grill pan over medium-high heat. Grill the chicken until cooked through but still moist, about 5 to 6 minutes per side.
Serve the chicken with a small dollop of the Chipotle Orange butter on top and a portion of the Orange-Avocado Salsa on the side.
Nutrition information per serving:
Calories255Fat11 gSaturated fat4 gSodium370 mg
Carbohydrates12 gCalcium45 mg
Protein27 gCholesterol81 mgDietary fiber3 g
Diabetic exchanges per serving: ½ fruit, ½ other carb, 4 lean meat.
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