Photo: Justin Walker; Styling: Carla Gonzalez-Hart
Hands-on Time
33 Mins
Total Time
33 Mins
Serves 4

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.

How to Make It

Step 1

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.

Step 2

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

Ratings & Reviews

Very flavorful

December 23, 2016
This recipe was very good and flavorful.  It came up as a dinner option on the Cooking Light Diet plan and I was glad I chose it.  My family suggested  slicing the chicken and putting it in a tortilla the next time I make it but I thought it was perfect as-is.

Super Tasty

August 13, 2015
This is a fast, easy weeknight dish that comes together quickly and is very flexible in terms of ingredients on hand (Don't have queso fresco? Do as another reviewer said and sub Feta.  No fresh Jalapeño?  Sub any moderately spicy pepper, use a bit of canned, chopped chile or even a pinch of Cayenne).  As is, this is a favorite in our household - we make it a few times each month.  Goodbye boring chicken breasts, hello flavor party in your mouth!  

Very tasty

June 27, 2015
Yummy! Using good, fresh chorizo is key. We subbed feta for the queso fresco and served rice and beans on the side. 

One of my Favorite Dishes to Make!

June 19, 2015
My husband and I absolutely love this recipe! I make it at least once every couple of weeks. It's super simple to make, and the flavors are tremendously delicious! Definitely one of my top 5 recipes to make!

KathrynNC's Review

January 31, 2015
We thought this was very good and easy. A little chorizo goes a long way with flavor. Would definitely make again. Served with homemade 'refried beans' (mashed pintos) and Mexican broiled corn salad.

WLBETH's Review

January 21, 2015

Beckyw66's Review

January 13, 2015
This was just ok, maybe it was the pan frying Will not make again

promogal's Review

January 08, 2015
This is a keeper! Only change I made was I used Soyrizo instead of Chorizo due to an allergy in the family and it came out delicious!