Chipotle Orange Chicken & Brown Rice

I love the mixture of the sweet & spicy in this recipe.  My husband doesn't like things very spicy, so if you want it more spicy add more of the chipotle chiles in adobo sauce.  I do believe that this is around 280 calories

CHIPOTLE ORANGE CHICKEN & BROWN RICE
(serves 4)

Ingredients:
*1/2 teaspoon chili powder
*1/4 teaspoon sea salt
*4 (4 oz) skinless, boneless chicken breasts
*1/3 cup freshly squeezed orange juice
*2 tablespoons maple syrup
*1 tablespoon hot sauce
*1/2 teaspoon liquid smoke
*1 teaspoon orange zest
*1 cup brown rice
*2 cups water

*1 1/2 teaspoon cumin

*1/4 teaspoon sea salt

*1/4 teaspoon black pepper

*1 1/2 teaspoon dried cilantro

*4 green onions, sliced

*1 small tomato, chopped

*1/2 red pepper, chopped

*2 garlic cloves, minced

Directions:
~Add rice, water, 1/4 teaspoon salt, pepper, garlic, green onion, red pepper, tomato, cumin & cilantro into a medium sauce pan.
~Bring to a boil, reduce heat to low, cover and cook for 40 minutes.
~In a small bowl, combine chili powder, cumin & salt.
~Pound chicken breast to about 1/4 inch thickness.
~Heat in a large skillet over medium heat, (spray pan with cooking  spray first).
~Season both sides of chicken with chili powder mixture.
~Cook chicken about 3 minutes each side, or until chicken is no longer pink in the center.
~Remove chicken from skillet & set aside.
~Add orange juice & maple syrup to skillet.
~Cook for 1 minute as you scrape drippings from chicken off the bottom of the pan, stirring constantly (sauce will thicken up).
~Remove from heat,
~Stir in hot sauce, liquid smoke & orange zest.
~Add chicken back to pan.
~Return to heat and cook for one minute.
~Divide rice between four plates.
~Add chicken & sauce over each plate of rice.