Orange Chipotle Chicken over Cilantro Rice

Ingredients

1 tsp chili powder
1/2 tsp ground cumin
Salt/Pepper
1 tsp Olive Oil
1 lb chicken breast, pounded to a 1/2 inch thick
1/3 cup orange juice
2 tbsp maple syrup
1 tbsp chopped chipotle peppers in adobo (available in the Hispanic aisle)
1 tsp orange zest
2 cups cooked brown rice (I used Uncle Bens microwavable pouches)
1/4 cup cilantro


Directions

Heat oil in a non stick skillet over medium high. Pound chicken to a 1/2 inch thick, mix chili powder, cumin and salt and season both sides of chicken. Cook chicken 3 minutes per side, remove from pan.

Add orange juice and maple syrup to skillet, cook and reduce for about 1 minute. Add chopped chipotles in adobo sauce, the orange zest and place chicken back in pan, cook for another minute.

Combine cooked rice with the cilantro, a little bit of the adobo sauce and orange pieces. Serve chicken with the rest and the pan sauce.