Chicken in Spicy Chipotle Sauce

chipotle-chicken Tara Donne


  • 1 tablespoon olive oil
  • 4 (6- to 8-ounce) boneless, skinless chicken breast halves
  • 3/4 teaspoon salt, divided
  • 3/4 teaspoon chipotle chile powder, divided
  • 3/4 teaspoon dried oregano, divided
  • 2 garlic cloves, slivered
  • 1/2 cup canned crushed tomatoes
  • 3/4 cup frozen whole-kernel corn
  • 2 scallions, thinly sliced
  • Lime wedges, for serving


1. In a large nonstick skillet, heat oil over medium-high heat. Season chicken with 1/4 teaspoon each salt, chipotle powder, and oregano. Sauté chicken about 4 minutes or until golden brown on 1 side. Turn chicken over, and add garlic to pan; cook 1 minute.

2. Combine tomatoes, 1/3 cup water, and remaining salt, chipotle powder, and oregano in bowl. Add to pan with chicken; bring to boil. Reduce to simmer; cook, uncovered, 5 minutes or until chicken is almost done. Add corn and scallions; cook 2 minutes more or until chicken is cooked thoroughly and corn is heated through. Serve with lime wedges.

  • Prep Time:
  • Cook Time:

  • This spicy chicken entrée is is soon to be a hot commodity at your house. Pair with rice for a perfect side dish.
  • Yield: Makes 4 servings

Nutritional Information

Calories per serving: 213
Fat per serving: 7g
Saturated fat per serving: 1g
Monounsaturated fat per serving: 4g
Polyunsaturated fat per serving: 1g
Protein per serving: 28g
Carbohydrate per serving: 10g
Fiber per serving: 2g
Cholesterol per serving: 73mg
Iron per serving: 2mg
Sodium per serving: 321mg
Calcium per serving: 40mg