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Preparation time
20 minutes
Total time:
30 minutes
Serves
4
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Ingredients
Cantaloupe
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1/4 cantaloupe, seeded, rind removed
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2 tbsp (30 ml) lemon juice
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2 tbsp (30 ml) olive oil
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1/2 tsp sweet paprika
Chicken
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1 lb (450 g) boneless, skinless chicken breasts, halved lengthwise
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1/2 tsp crushed red pepper flakes
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1/2 tsp crushed fennel seeds
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2 tbsp (30 ml) olive oil
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2 oz (55 g) chorizo sausage, cubed
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Plain Greek yogurt, for serving
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Directions
Cantaloupe
- 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
- 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.
- 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.
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