Pan-Grilled Chicken with Chorizo Confetti |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Serve with Green Salad with Simple Vinaigrette and Goat Cheese Crostini. Ingredients:
4 (6-ounce) skinless, boneless chicken breast halves |
1/2 teaspoon kosher salt, divided |
1/4 teaspoon freshly ground black pepper |
cooking spray |
1/4 cup mexican pork chorizo, casings removed |
1/4 cup sliced onion |
2 tablespoons diced carrot |
1/4 cup diced yellow bell pepper |
1/4 cup diced red bell pepper |
2 tablespoons diced green bell pepper |
1/4 cup unsalted chicken stock |
1 tablespoon chopped fresh cilantro |
green salad with simple vinaigrette |
goat cheese crostini |
Directions:
1. Heat a grill pan over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt and pepper. Coat pan with cooking spray. Add chicken to pan; cook 6 minutes on each side or until done.
2. While chicken cooks, heat a large skillet over medium-high heat. Add chorizo; cook 1 minute, stirring to crumble. Add remaining 1/4 teaspoon salt, onion, and carrot; cook 2 minutes, stirring occasionally. Add bell peppers; cook 1 minute or until crisp-tender. Add stock; cook 2 minutes or until liquid almost evaporates, scraping pan to loosen browned bits. Spoon chorizo mixture over chicken; top with cilantro.
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