Chipotle Chicken

This recipe is a great blend of sweet and spicy! The recipe calls for skinless, boneless chicken breasts, but we used chicken tenders and skipped the oven part so we could eat sooner! :)

Yield: Serves 4 (serving size: 1 breast half or 2 tenders)
Ingredients:
1/4 cup minced onion
1/4 cup agave nectar
3 tablespoons fat-free, lower-sodium chicken broth
1 chipotle chile, minced
1 tablespoon adobo sauce from chipotle can
2 teaspoons olive oil
4 (6-ounce) skinless, boneless chicken breast halves (or 8 (3-ounce) tenders)
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon fresh lime juice
 

Preparation:
Preheat oven to 350°. Combine onion, agave ­nectar, chicken broth, chipotle chile, and adobo sauce from chipotle can. Heat an ovenproof skillet over medium-high heat. Add olive oil; swirl. Sprinkle chicken with salt and pepper. Add chicken to pan; cook 3 minutes on each side or until browned. Add onion mixture to pan; bring to a boil. Bake at 350° for 8 minutes or until done, turning and basting once. Remove chicken from pan. Return pan to medium heat. Bring glaze to a boil; cook 2 minutes or until thick and bubbly. Stir in lime juice. Brush over chicken.

Nutritional Information:
Calories: 276
Fat: 4.5g
Saturated fat: 0.9g
Sodium: 495mg