Spicy Chicken with Cantaloupe and Chorizo

Name: Spicy Chicken with Cantaloupe and Chorizo
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 1/4 cantaloupe, seeded, rind removed; 2 tbsp (30 ml) lemon juice; 2 tbsp (30 ml) olive oil; 1/2 tsp sweet paprika; 1 lb (450 g) boneless, skinless chicken breasts, halved lengthwise; 1/2 tsp crushed red pepper flakes; 1/2 tsp crushed fennel seeds; 2 tbsp (30 ml) olive oil; 2 oz (55 g) chorizo sausage, cubed; Plain Greek yogurt, for serving

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Preparation 20 min
Cooking 10 min
Servings 4

Featured in RICARDO Magazine SUMMER 2018 (p. 27)

Sans noix
Sans gluten
Sans oeufs

Ingredients

Cantaloupe
- 1/4 cantaloupe, seeded, rind removed
- 2 tbsp (30 ml) lemon juice
- 2 tbsp (30 ml) olive oil
- 1/2 tsp sweet paprika
Chicken
- 1 lb (450 g) boneless, skinless chicken breasts, halved lengthwise
- 1/2 tsp crushed red pepper flakes
- 1/2 tsp crushed fennel seeds
- 2 tbsp (30 ml) olive oil
- 2 oz (55 g) chorizo sausage, cubed
- Plain Greek yogurt, for serving

Preparation

Cantaloupe
- On a work surface, cut the cantaloupe into 3 slices. Cut each slice into pieces about 1/2 inch (1 cm) thick. In a bowl, mix the cantaloupe with the remaining ingredients.
Chicken
- On a plate, sprinkle the chicken with the red pepper flakes and fennel. Season with salt and pepper. In a large non-stick skillet over high heat, brown the chicken in the oil for 2 to 3 minutes per side or until cooked through. Set aside on a plate. In the same skillet, fry the chorizo until golden. Set aside.
- Slice the chicken and arrange it on plates. Garnish with the chorizo and cantaloupe. Drizzle with the juices from the cantaloupe mixture. Serve with yogurt and a vegetable of your choice.

Personal Note

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Spicy Chicken with Cantaloupe and Chorizo

Categories

Ingredients

Cantaloupe

Chicken

Preparation

Cantaloupe

Chicken

Personal Note

To help you with this recipe

RICARDO The Rock 12" Frypan