Cumin Lime Chicken
This easy Cumin Lime Chicken has a Mexican flare, is naturally gluten free, and is an easy weeknight meal everyone will love.
Ingredients
CUMIN LIME SAUCE
- ½ cup orange juice
- ½ cup gluten free chicken stock
- 1 14-oz can diced tomatoes
- 2 tablespoon chili powder
- 2 tablespoon lime juice
- 3 garlic cloves, chopped
- 2 teaspoon dried oregano
- 1 tablespoon brown sugar
- ½ teaspoon cumin
CHICKEN
- 2 tablespoon olive oil
- 4-6 skinless, boneless chicken breast halves
GARNISH
- lime slices or wedges
Instructions
CUMIN LIME SAUCE
- Measure sauce ingredients into a 4-cup pyrex measuring cup. Puree with an immersion blender. Set aside.
CHICKEN
- Heat oil in sauté pan over medium high heat. Season chicken on both sides with salt and pepper.
- Sauté chicken until browned, about 2 minutes per side.
- Pour sauce on top of chicken and bring to a boil. Reduce heat and simmer uncovered until chicken is cooked through, about 10 minutes.
- Remove chicken from sauce and cut into thin strips.
- Simmer the sauce for 5 minutes to thicken slightly. Season to taste with salt and pepper. Return chicken to the pan.
- Serve chicken with plenty of sauce and garnish with lime. Serve rice on the side to soak up the sauce.
