My latest cooking adventure was Low Carb Chorizo Chicken. I’m always looking for ways to cook boneless skinless chicken breast. There is nothing worse than a dry and flavorless piece of chicken. The spice coating for the chicken helps keep it moist and tender. The mixture of spices gives it great depth of flavor while the chorizo adds a zesty kick to the chicken. The addition of the spinach adds some light freshness to the dish.
1.5 lbs boneless, skinless chicken breast
Zest of one lemon
1 tsp lemon juice
1.5 tsp chili powder
1 tsp paprika
1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp salt
1 shallot, chopped
1 clove of garlic, minced
1/2 lb of chorizo sausage, casing removed
1/4 cup chicken broth
1.5 cups of baby spinach
Preheat oven to 425 F. Mix the mayonnaise, lemon zest, lemon juice, chili powder, cumin, garlic, and salt in a small bowl. Spread the mixture over all sides of the chicken breast and place in an baking dish. Bake for 20-25 minutes or until cooked through.
Meanwhile, heat 1 Tbsp of oil in a medium-large size skillet over medium heat. Add the shallots and cook for 4-5 minutes or until translucent. Add the garlic and cook for another 1-2 minutes. Remove the chorizo from the casing and add it to the pan. Break up the chorizo into pieces and cook for 5-6 minutes. Add the chicken broth and let it reduce slightly. Add the baby spinach and cook until wilted. Serve the chorizo topping over the cooked chicken breast.
Enjoy!
