Rating: 4.5 stars
14 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 5
  • 5 star values: 7

Serve with Green Salad with Simple Vinaigrette and Goat Cheese ­Crostini.

Deb Wise
Recipe by Cooking Light April 2013

Gallery

Iain Bagwell; Styling: Mary Clayton Carl

Recipe Summary

hands-on:
29 mins
total:
29 mins
Yield:
Serves 4 (serving size: 1 breast half and 3 tablespoons confetti)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

254 calories; fat 8.2g; saturated fat 2.2g; mono fat 2.9g; poly fat 1g; protein 39.2g; carbohydrates 3.6g; fiber 1.2g; cholesterol 133mg; iron 0.8mg; sodium 586mg; calcium 24mg.
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