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Pan-Grilled Chicken with Chorizo Confetti

Photo: Iain Bagwell; Styling: Mary Clayton Carl
Hands-on time 29 mins
Total time 29 mins
Yield Serves 4 (serving size: 1 breast half and 3 tablespoons confetti)
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

Nutrition Information

  • calories 254
  • fat 8.2 g
  • satfat 2.2 g
  • monofat 2.9 g
  • polyfat 1 g
  • protein 39.2 g
  • carbohydrate 3.6 g
  • fiber 1.2 g
  • cholesterol 133 mg
  • iron 0.8 mg
  • sodium 586 mg
  • calcium 24 mg

How to Make It

  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.