Pan-Grilled Chicken with Chorizo Confetti

Pan-Grilled Chicken with Chorizo Confetti Recipe
Photo: Iain Bagwell; Styling: Mary Clayton Carl
Serve with Green Salad with Simple Vinaigrette and Goat Cheese ­Crostini.

Yield:

Serves 4 (serving size: 1 breast half and 3 tablespoons confetti)
Total time: 29 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 29 Minutes
Total: 29 Minutes

Nutritional 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

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

Preparation

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.

Deb Wise,

Cooking Light

April 2013
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