Recipes
Chorizo, Chicken, Squash, and Onions Sauté
4 servings
30 minutes total
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Ingredients
- 3 ½ oz cured chorizo sausage (2 links)
- 2 chicken fillets (about 1 lb)
- 2 tablespoons olive oil
- 1 ½ teaspoons smoked paprika, divided
- ½ teaspoon kosher salt
- ½ teaspoon pepper
- ⅓ cup sun-dried julienne-cut tomatoes in oil
- 1 (32-oz) container sliced onions and squash
- ¾ cup apple cider (or apple juice)
- 1 teaspoon chipotle pepper sauce
- ¼ cup cilantro, finely chopped
Steps
- Cut chorizo into large chunks. Cut chicken into 2-inch chunks (wash hands). Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add chorizo, and ½ teaspoon paprika; cook and stir 2–3 minutes or until chorizo browns.
- Add chicken to chorizo and sprinkle with salt, pepper, and remaining 1 teaspoon paprika; cook 6–8 minutes, turning chicken occasionally, or until chicken is well browned.
- Reduce heat to medium-low, then stir in tomatoes, onions, and squash; cook and stir
1 minute. Stir in cider and pepper sauce; simmer 6–7 minutes and until chicken is 165°F. Chop cilantro; sprinkle over chicken and serve.
Amount per ¼ recipe serving: Calories 340, Total Fat 18g, Sat Fat 4g, Trans Fat 0g, Chol 80mg, Sodium 620mg, Total Carb 17g, Fiber 3g, Sugars 9g, Protein 30g, Calc 4%, Iron 10%