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.
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.