Spicy Chicken with Cantaloupe and Chorizo
Preparation
20 MIN
Cooking
10 MIN
Servings
4

Spicy Chicken with Cantaloupe and Chorizo

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

  1. 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

  1. 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.
  2. 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.