Chorizo-Chicken Skillet
Romaine with Creamy Dijon Dressing
Ingredients
- 1 (5-oz) chorizo sausage links, casings removed
- ¾ lb boneless, skinless chicken breasts, cut into bite size pieces
- ½ (20-oz) pkg frozen riced cauliflower
- 2½ Tbsp less sodium chicken broth
- ¾ cup frozen green peas
- ¼ cup freshly shredded Parmesan cheese
- Chopped fresh parsley, optional
Instructions
- Cook chorizo in a large deep skillet over medium-high heat 5 to 6 minutes or until crisp. Remove chorizo, reserving drippings in skillet.
- Cook chicken in hot drippings in skillet 7 to 9 minutes or until browned. Stir in cauliflower and broth. Bring to a simmer; cook 5 to 6 minutes. Stir in peas, cheese, and chorizo; cook 3 minutes or until thoroughly heated. Sprinkle with parsley, if desired.
Side Dish Ingredients
- 3 Tbsp olive oil mayonnaise
- 1½ Tbsp Dijon mustard
- 1 clove garlic, minced
- 1 Tbsp water
- ½ (10-oz) pkg romaine lettuce blend
Side Dish Instructions
- Whisk together mayonnaise, mustard, garlic, and water in a bowl; add romaine, and toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
415
|
72
|
487
|
| Fat (g) | 24 | 6 | 30 |
| Sat. Fat (g) | 7 | 1 | 8 |
| Protein (g) | 38 | 1 | 39 |
| Carb (g) | 9 | 2 | 11 |
| Fiber (g) | 4 | 1 | 5 |
| Sodium (mg) | 726 | 304 | 1030 |
| T. Sugs (g) | 3 | 1 | 4 |
| A. Sugs (g) | 0 | 0 | 0 |
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