Photo: Lily Banse
Orange-Chipotle Chicken with Corn
9 ingredients
Serves 4.
openrecipes
Lime butter is a fine way to embellish corn on the cob. Grate the zest from 1 lime into a bowl and add 1/2 cup room-temperature unsalted butter. Mix well, season with salt and freshly ground pepper, and let stand at room temperature for about 30 minutes before serving to blend the flavors.
Estimated Nutrition (whole recipe, rough)
450
Calories
36g
Protein
19g
Fat
37g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Orange | 1 medium (131g) | 62 |
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 boneless, skinless chicken breast halves, each about 7 oz.
- Grated zest and juice of 1 large orange
- 2 Tbs. balsamic vinegar
- 2 Tbs. olive oil
- 1 garlic clove, minced
- 1 tsp. dried oregano
- 1/4 tsp. chipotle chili powder or other chili powder
- 3/4 tsp. salt
- 4 ears of corn, unhusked
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes