Chicken Pan-Grilled with Chorizo Confetti

From My Carolina Kitchen

4 (6 ounce) skinless, boneless chicken breast halves

Kosher salt and freshly ground black pepper

Cooking spray

½ cup fresh Mexican pork chorizo, casings removed

¼ cup peeled & sliced yellow onion

2 tablespoons peeled and diced carrot

1/3 cup diced yellow bell pepper

1/3 cup diced red bell pepper

¼ cup low fat, low salt chicken broth or stock

1 tablespoon chopped fresh cilantro

Heat a grill pan over medium-high heat. Coat grill pan with cooking spray. Season both sides of the chicken with salt and freshly ground black pepper. Add chicken, cook 6 minutes on each side, turning once, or until done. Remove to a serving platter and keep warm.

While the chicken cooks, heat a large non-stick skillet over medium-high heat. Add chorizo and cook one or two minutes, stirring to crumble. Add onion and carrot, season with salt and freshly ground black pepper, and cook 2 minutes, stirring occasionally. Add the bell peppers and cook until crisp tender, about a couple of minutes. Add the broth and cook 2 minutes or until the liquid is almost evaporated, scraping the pan to loosen the browned bits. Spoon the chorizo mixture over the chicken and garnish with chopped cilantro.

Adapted from Cooking Light – serves 4