Chicken with Chorizo and Tomato Salsa

Cooking Light
Chicken with Chorizo and Tomato SalsaRecipe

Photo: Justin Walker; Styling: Carla Gonzalez-Hart

We add smoky Mexican pork chorizo, quickly seared, to a fresh tomato salsa for a little extra heat. Chicken breast halves cook in the chorizo drippings for even more flavor.

Serves 4


+ Add To Shopping List
2 ounces Mexican pork chorizo
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cumin seeds, crushed
1 1/2 teaspoons canola oil
1 cup chopped seeded tomato
1/4 cup chopped fresh cilantro
2 tablespoons finely chopped red onion
2 tablespoons lime juice
1 teaspoon chopped seeded jalapeño pepper
2 ounces queso fresco, crumbled (about 1/2 cup)


Hands-on: 33 Minutes
Total: 33 Minutes

1. Heat a large skillet over medium-high heat. Add chorizo to pan; cook 4 minutes or until browned, stirring to crumble. Place chorizo in a bowl (do not wipe out pan). Sprinkle chicken evenly with salt, black pepper, and cumin seeds. Add oil to drippings in pan; swirl to coat. Add chicken to pan; cook 5 minutes on each side or until done. Remove chicken from pan.

2. Add tomato to pan; cook 3 minutes. Add tomato, cilantro, onion, juice, and jalapeño to chorizo, stirring to combine. Place 1 chicken breast half on each of 4 plates; top with 2 tablespoons chorizo mixture and 2 tablespoons cheese.

Created date

December 2014

Nutritional Information

Calories 296
Fat 12.3 g
Satfat 4.3 g
Monofat 5.6 g
Polyfat 1.9 g
Protein 40 g
Carbohydrate 4 g
Fiber 1 g
Cholesterol 133 mg
Iron 1 mg
Sodium 455 mg
Calcium 58 mg