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Orange Chipotle Chicken with Cilantro Lime Rice


  • 4 boneless skinless chicken breasts.
  • 1 tsp chile powder
  • 1/2 tsp ground cumin
  • 1/2 tsp sea salt divided
  • 1/3 cup orange juice
  • 2 tbsp pure maple syrup
  • 1 tbsp chopped chipotle chiles in adobo sauce
  • 1 tsp orange zest
  • 1 1/2 cups cooked brown rice
  • 1/2 cup cooked wild rice
  • 1/4 packed cup chopped cilantro leaves
  • 1/4 cup lime juice



  • Combine brown and wild rices and cook in rice cooker.
  • In a medium bowl, combine cooked rice, lime juice, cilantro and 1/4 tsp salt.


  • Rinse chicken breasts and pat dry, then pound until 1/2 thick.
  • In a small bowl, combine chile powder, cumin and 1/4 tsp salt.
  • Heat 1 T. oil in a large nonstick skillet.
  • Season both sides of chicken with spice mixture and cook for 3 minutes per side or until no longer pink in center. Remove from skillet and set aside.
  • Add orange juice and maple syrup to 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 and stir into sauce and cook for 2-3.
  • Serve chicken over rice and spoon any excess glaze over chicken pieces.


21 Day Fix Container Counts:
4 Servings
Chicken - 1 Red
Rice - 1 Yellow
All the other ingredients are minimal and not necessary to count.
Adapted from Clean Eating Magazine