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.
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.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.