Chorizo Chicken

Chorizo Chicken

A big shout out to Living Low Carb...One Day at a Time for this recipe!  I never would have thought of combining chorizo and chicken on my own.  I followed the original recipe as written except I coarsely chopped the spinach to incorporate it into the sauce more.  The flavors work really well together and was a nice change of pace from all the basic chicken or cream sauce recipes that I tend to make.  The mayo sauce that the chicken is baked in is fabulous and then you add the chorizo sauce and it really makes the dish pop.  Very nice!

4 STARS
4 servings
3.3 net carbs per serving


4 boneless, skinless chicken breasts

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, coarsely chopped

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.