Heat and sweet harmonize nicely in this chicken dish sweetened with agave syrup and spiced up with ground ancho chilies. Serve this with a side of roasted sweet potatoes.

CHILI-RUBBED AGAVE CHICKEN

3 tablespoons ground ancho chili powder

2 teaspoons ground cumin

1 teaspoon garlic powder

1/8 teaspoon cayenne

1 teaspoon salt

4 boneless, skinless chicken breasts

1 1/2 tablespoons canola oil

1/2 cup low-sodium chicken broth

3 tablespoons agave syrup

Lime wedges, for garnish

In a small bowl, mix together the chili powder, cumin, garlic powder, cayenne and salt. Set aside.

Place each chicken breast between 2 pieces of plastic wrap, then use the flat side of a meat mallet to gently flatten each breast until it is about 3/4 inch thick. Rub each breast with the seasoning mixture.

In a large skillet over medium, heat the oil. Place the chicken in the skillet. Cook until the underside is well browned, about 4 minutes. Turn and cook until the other side is browned, about 3 minutes longer.

Add the broth and agave syrup, and bring to a simmer. Be careful that the liquid doesn't boil over. Lower the heat to medium-low and cover. Cook until the chicken feels firm when pressed at the center, about 3 minutes longer.

Transfer the chicken to dinner plates and pour the juices on top. Serve with lime wedges. Serves 4.

-- Recipe adapted from Mani Niall's "Sweet! From Agave to Turbinado," DaCapo, 2008