Chicken with Orange Jalapeno Sauce

Emily Jacobs

Ingredients

  • 1 Tablespoon  coconut oil
  • 1/2  red onion, chopped
  • jalapeno
  • 1 Cup  chicken stock
  • chicken breasts, cooked and cut into 1 inch pieces
  •   Juice of 1 orange
  •   Juice of 1 lime
  •   Salt and pepper, to taste
  •   Pasta, cooked
  •   Cilantro, for garnish

Spice up your chicken with this easy sauce filled with bold citrus flavors. This is a great recipe to use leftover chicken. 

Directions

Heat coconut oil in a medium skillet over medium high heat. Add the onion and jalapeño. Cook for 3 minutes until softened. Add in the chicken stock and reduce. Add in the chicken pieces and cook until heated through and chicken stock is reduced by half. Add in the orange juice, lime juice, and season with salt and pepper. Spoon sauce and chicken over pasta and garnish with cilantro.

Nutrition

Calories per serving:

236 calories

Dietary restrictions:

Low Carb Dairy Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:

12%

Servings:

4
  • Fat 12g 19%
  • Carbs 11g 4%
  • Saturated 5g 27%
  • Fiber 2g 9%
  • Trans 0g
  • Sugars 6g
  • Monounsaturated 4g
  • Polyunsaturated 2g
  • Protein 20g 41%
  • Cholesterol 57mg 19%
  • Sodium 142mg 6%
  • Calcium 43mg 4%
  • Magnesium 33mg 8%
  • Potassium 396mg 11%
  • Iron 1mg 6%
  • Zinc 1mg 6%
  • Phosphorus 184mg 26%
  • Vitamin A 29µg 3%
  • Vitamin C 35mg 58%
  • Thiamin (B1) 0mg 9%
  • Riboflavin (B2) 0mg 9%
  • Niacin (B3) 10mg 49%
  • Vitamin B6 1mg 28%
  • Folic Acid (B9) 26µg 6%
  • Vitamin B12 0µg 5%
  • Vitamin D 0µg 0%
  • Vitamin E 1mg 3%
  • Vitamin K 2µg 3%
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