Rating: 4 stars
8 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0

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.

Maureen Callahan
This Story Originally Appeared On cookinglight.com

Gallery

Credit: Justin Walker; Styling: Carla Gonzalez-Hart

Recipe Summary

hands-on:
33 mins
total:
33 mins
Yield:
Serves 4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

296 calories; fat 12.3g; saturated fat 4.3g; mono fat 5.6g; poly fat 1.9g; protein 40g; carbohydrates 4g; fiber 1g; cholesterol 133mg; iron 1mg; sodium 455mg; calcium 58mg.
Advertisement