Pan-Grilled Chicken With Chorizo Confetti

• 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.

skinless, kosher salt, freshly ground black pepper, cooking spray, pork chorizo, onion, carrot, yellow bell pepper, red bell pepper, green bell pepper, fresh cilantro

Taken from www.myrecipes.com/recipe/grilled-chicken-chorizo-confetti (may not work)