Pan-Grilled Chicken with Chorizo Confetti

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:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 29 Minutes
Total: 29 Minutes

Nutritional Information

Amount per serving
  • Calories: 254
  • Fat: 8.2g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 1g
  • Protein: 39.2g
  • Carbohydrate: 3.6g
  • Fiber: 1.2g
  • Cholesterol: 133mg
  • Iron: 0.8mg
  • Sodium: 586mg
  • Calcium: 24mg

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.
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