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 49g 76%
  • Carbs 46g 15%
  • Saturated 22g 110%
  • Fiber 9g 34%
  • Trans 0g
  • Sugars 25g
  • Protein 82g 164%
  • Cholesterol 230mg 77%
  • Sodium 568mg 24%
  • Calcium 171mg 17%
  • Magnesium 133mg 33%
  • Potassium 1,585mg 45%
  • Iron 4mg 23%
  • Zinc 3mg 23%
  • Phosphorus 735mg 105%
  • Vitamin A 912IU 18%
  • Vitamin C 139mg 232%
  • Thiamin (B1) 1mg 35%
  • Riboflavin (B2) 1mg 36%
  • Niacin (B3) 39mg 196%
  • Vitamin B6 2mg 114%
  • Folic Acid (B9) 103µg 26%
  • Vitamin B12 1µg 20%
  • Vitamin D 1µg 0%
  • Vitamin E 2mg 10%
  • Vitamin K 9µg 11%
  • Fatty acids, total monounsaturated 16g
  • Fatty acids, total polyunsaturated 8g
See detailed nutritional info Have a question about nutritional data? Let us know.

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