Serves 6 / The smoky, fiery chipotle peppers add a nice contrast to the sweet apricots and mellow banana. Preparation tip: A great do-ahead dish; make the sauce early and just cook the chicken right before you’re ready to serve.

1 tablespoon olive oil
2 bananas, cut into 1/4-inch cubes
3/4 cup coarsely chopped dried apricots (about 4 ounces)
1/4 cup canned chipotle peppers in adobo sauce, rinsed
1/3 cup fresh lime juice
1/3 cup orange juice
1/4 cup molasses
1 teaspoon ground cumin
1 teaspoon ground coriander
Salt

1. Combine all sauce ingredients in a food processor and puree. Adjust seasoning with salt.
2. Pour 1/3 cup of the sauce into a bowl or zip-top bag; add chicken and toss well to coat. Cover and refrigerate for at least 1 hour.
3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Remove chicken from marinade and place in skillet. Cook for about 3 minutes per side, or until lightly browned. Turn heat to low, cover, and cook until tender, about 15 minutes. Transfer chicken to hot plates. Heat additional sauce and dollop on chicken; garnish with fresh cilantro and orange slices.

PER SERVING: 283 cal, 20% fat cal, 6g fat, 1g sat fat, 55mg chol, 23g protein, 35g carb, 3g fiber, 117mg sodium