Name: Pan-Grilled Chicken With Chorizo Confetti
Yield: 4 servings
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

Servings: 4 persons

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

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
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.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Pan-Grilled Chicken With Chorizo Confetti

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