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Chipotle Marmalade Chicken with Quinoa

This sweet-and-spicy marinated chicken is delicious anytime, and easy to make year-round. The heat of the smoky chipotle peppers is delicious combined with the sweet flavour of maple syrup. This is an ideal dish to put together on a hectic weeknight.
Serves: 4
Prep Time: 10 min
Cook Time: 20 min


4 bone-in, skinless chicken breasts
2 tbsp chipotle peppers, in adobo sauce
¼ cup orange marmalade
2 tbsp orange marmalade
2 tbsp maple syrup
½ cup low-sodium chicken broth
1 tsp chili powder
1 tsp cumin, ground
1 tbsp apple cider vinegar
1 tbsp canola oil
2 cloves garlic, minced
1 cup quinoa
1 orange, sliced, for garnish
4 sprigs parsley, for garnish

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  1. Remove a large chipotle pepper and sauce from can and mince. Mix with marmalade, maple syrup, chicken broth, chili powder, ground cumin and vinegar in a bowl.

  2. Cook quinoa according to package directions.

  3. Heat oil in non-stick skillet over medium-high heat. Add minced garlic and sauté a few minutes. Add skinless chicken breasts, bone side up, and brown on one side. Turn and brown other side. Pour sauce over chicken, reduce heat to medium and simmer until chicken is cooked through and the chicken reaches an internal temperature of 165°F (74°C).

  4. Remove chicken from skillet and keep warm.

  5. Cook sauce over medium high heat to reduce juices to half or until slightly thickened and glossy.

  6. Serve the chicken over quinoa covered with some of the thickened sauce.

  7. Garnish with fresh orange slices and sprigs of parsley (optional garnishes).

Helpful Tip

Freeze the leftover chiles in adobo sauce in small 1 or 2 pepper portions for use in other recipes.

Nutrition Info

Per 540 g serving Amount
Protein68 g
Fat11 g
Saturated Fat2 g
Carbohydrate62 g
Fibre4 g
Sugar27 g
Cholesterol155 mg
Sodium200 mg
Per 540 g serving % Daily Value
Vitamin A8
Vitamin C40
Vitamin B691
Vitamin B1252