Dinner Tonight: Chipotle Honey - Roasted Chicken w/ Stewed Pinto Beans
Just as our snow total on the ground started to dwindle we get another shot of about 2-3 inches. On top of that we got some sleet and freezing rain. Warmer temperatures on the way they say, in the 40's. So not much going on today, did a little housework and then sofa city! Me and the remote for the afternoon. For dinner tonight a new recipe, Chipotle Honey - Roasted Chicken w/ Stewed Pinto Beans.
A couple of new recipes for dinner. These come from an issue of Clean Eating Magazine, Chipotle Honey - Roasted Chicken w/ Stewed Pinto Beans. Another one of those recipes that looked and sounded too good to pass up. The recipe calls for; Pam with Olive Oil Cooking Spray, 1 tbsp Raw Honey, 2 1/2 tsp Safflower Oil, divided ( I used Extra Virgin Olive Oil), 1 tsp Lime Zest plus 2 tsp fresh Lime Juice (divided), 1/4 plus 1/8 tsp Chipotle Chile Powder(divided), 1/2 tsp Sea Salt (divided), Pinch fresh Ground Black Pepper, 4 Bone - In Chicken Breasts (I used only two Boneless and Skinless Chicken Breasts), 1 small Red Onion (finely chopped), 1 tbsp Minced Garlic, 1 tbsp finely chopped seeded Jalapeno Chile Pepper, 1 tbsp unsalted Tomato Paste, 1 15 - oz BPA - free can unsalted Pinto Beans, drained and rinsed, 1 cup Low - Sodium Chicken Broth, and 3 tbsp finely chopped fresh Cilantro leaves (divided.)
To prepare it, preheat the oven to 400 degrees. Line a rimmed baking sheet with foil and mist with cooking spray. In a small bowl , combine Honey, 2 tsp Oil, Lime Juice, 1/4 tsp Chile Powder, 1/4 tsp Sea Salt, and Black Pepper. Using Paper Towels, pat Chicken dry and place on prepared sheet. Brush Chicken evenly with Honey Mixture. Roast for about 30 to 35 minutes, turning over halfway, until golden brown and Chicken reaches 165 degrees when tested with an instant read thermometer in thickest part. Remove from oven, cover and let rest for 5 minutes. Using tongs, turn Chicken to dip both sides in caramelized juices on sheet. (Alternatively, use a brush to brush it on.) Meanwhile, in a medium saucepan on medium, heat remaining 1/2 tsp Oil. Add Onion, Garlic, Jalapeno, remaining 1/4 tsp Sea Salt.Saute until Onion is soft, about 5 minutes. Add Tomato Paste and saute for 1 minute. Add Beans and Broth, and bring to a simmer on medium high. Cover, reduce heat to low and simmer for 25 minutes more. Stir in Lime Zest and 2 tbsp Cilantro. To serve divide Beans on to bowls or plates and top each serving with 1 piece Chicken. Drizzle any remaining Juices from baking pan over Chicken and sprinkle with remaining tbsp Cilantro.
Fairly easy to prepare and worth anytime it takes. The Chicken is just flat out delicious! The Spices, Lime and Jalapeno all combine to make one flavorful Chicken Breast. Also the recipe turns out a good Bean dish also, that makes the perfect side dish for the Chicken. Another Keeper Recipe. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.
Chipotle Honey - Roasted Chicken w/ Stewed Pinto Beans
Ingredients
Pam with Olive Oil Cooking Spray
1 tbsp Raw Honey
2 1/2 tsp Safflower Oil, divided
1 tsp Lime Zest plus 2 tsp fresh Lime Juice, divided
1/4 plus 1/8 tsp Chipotle Chile Powder, divided
1/2 tsp Sea Salt, divided
Pinch fresh Ground Black Pepper
4 Bone - In Chicken Breasts
1 small Red Onion, finely chopped
1 tbsp Minced Garlic
1 tbsp finely chopped seeded Jalapeno Chile Pepper
1 tbsp unsalted Tomato Paste
1 15 - oz BPA - free can unsalted Pinto Beans, drained and rinsed
1 cup Low - Sodium Chicken Broth
3 tbsp finely chopped fresh Cilantro leaves, divided
Instructions
1 - Preheat oven to 400 degrees. Line a rimmed baking sheet with foil and mist with cooking spray.
2 - In a small bowl , combine Honey, 2 tsp Oil, Lime Juice, 1/4 tsp Chile Powder, 1/4 tsp Sea Salt, and Black Pepper
3 - Using Paper Towels, pat Chicken dry and place on prepared sheet. Brush Chicken evenly with Honey Mixture. Roast for about 30 to 35 minutes, turning over halfway, until golden brown and Chicken reaches 165 degrees when tested with an instant read thermometer in thickest part. Remove from oven, cover and let rest for 5 minutes. Using tongs, turn Chicken to dip both sides in caramelized juices on sheet. (Alternatively, use a brush to brush it on.)
4 - Meanwhile, in a medium saucepan on medium, heat remaining 1/2 tsp Oil. Add Onion, Garlic, Jalapeno, remaining 1/4 tsp Sea Salt.Saute until Onion is soft, about 5 minutes. Add Tomato Paste and saute for 1 minute. Add Beans and Broth, and bring to a simmer on medium high. Cover, reduce heat to low and simmer for 25 minutes more. Stir in Lime Zest and 2 tbsp Cilantro.
5 - Divide Beans among shallow bowls and top each serving with 1 piece Chicken. Drizzle any remaining Juices from baking pan over Chicken and sprinkle with remaining tbsp Cilantro.
Nutrients Per Serving (1 Chicken Breast and 1/2 cup Beans)
Calories - 422, Total Fat - 9 g, Sat. Fat - 2 g, Carbs - 23 g, Fiber 6 g, Sugar - 6 g, Protein - 58 g, Sodium - 387 mg, Cholesterol - 166 mg
