Pan-Grilled Chicken with Chorizo Confetti

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

Preparation

1. 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. 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.