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
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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.