I used the following ingredients for Chorizo Chicken:
1.5 lbs boneless, skinless chicken breast

1/2 cup mayonnaise
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. 

Net Carb Count*:

*Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts.

Comments: The chorizo really added some zest the chicken breast and helped give the chicken some pizazz.  If you are not a fan of chorizo or are not able to find it you may be able to use hot Italian sausage, although this will change the flavor profile. 

Enjoy!