Pan-Grilled Chicken with Chorizo Confetti

13 Reviews
ADD YOUR REVIEW
Photo: Iain Bagwell; Styling: Mary Clayton Carl
Hands-on Time
29 Mins
Total Time
29 Mins
Yield
Serves 4 (serving size: 1 breast half and 3 tablespoons confetti)
By Deb Wise
April 2013
RECIPE BY Cooking Light

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

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

Nutritional Information

  • Calories 254
  • Fat 8.2g
  • Satfat 2.2g
  • Monofat 2.9g
  • Polyfat 1g
  • Protein 39.2g
  • Carbohydrate 3.6g
  • Fiber 1.2g
  • Cholesterol 133mg
  • Iron 0.8mg
  • Sodium 586mg
  • Calcium 24mg

How to Make It

Step 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.

Step 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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Ratings & Reviews

msgardenkitty's Review

stacey4808
February 15, 2014
N/A

Kdoggett's Review

peachesandcake
January 12, 2014
Loved this. We cooked the chicken on the grill and made the sauce on the stove, and it worked beautifully.

jnine83's Review

3Cockers
August 20, 2013
Forgot the carrots but this dish still ended up turning out great! Also did not have chicken stock, so used vegetable stock instead - still tasted great. Added a bit more chorizo and peppers than the recipe called for. Will definitely be making again!

KathrynNC's Review

kborchardt
August 05, 2013
First time having chorizo.. We really enjoyed this recipe and didn't feel there was too much heat. Served with green salad and goat cheese crostini as suggested. Will definitely make again.

kborchardt's Review

msgardenkitty
July 16, 2013
My boyfriend and I really enjoyed this dish! We served with with polenta.

WLBETH's Review

jnine83
May 23, 2013
Husband LOVED this. We both thought it was very tasty and quite easy to make.

stacey4808's Review

MTN326
May 10, 2013
We all thought this was excellent. There is some prep work to it but this had a lot of good flavors. I actually grilled the chicken outside instead of in a grill pan. I would highly recommend this recipe.

willworkforfood's Review

Littleal
April 20, 2013
This was a crowd pleaser. Ages 6 to 45 liked it. I like that it wasn't the same boring boneless skinless chicken breast. The chorizo gave it a complex flavor. 4 thumbs up!

MTN326's Review

Roughleyme
April 17, 2013
Nice flavors and easy for a week night meal. I served it with green salad and the goat cheese crostini recommended. Very tasty.

Roughleyme's Review

WLBETH
April 02, 2013
Delicious!! This is such a great dish so full of flavor! I serve it with black beans made my own special way and that's it...maybe some tortilla chips. Very satisfying and you can use it for tostadas or enchilada filling would be good too.
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