Chorizo, Chicken, Squash, and Onions

Sauté

INGREDIENTS
3 1/2 oz cured chorizo sausage (2 links)
2 chicken fillets (about 1 lb)
2 tablespoons olive oil
1 1/2 teaspoons smoked paprika, divided
1/2 teaspoon kosher salt
1/2 teaspoon pepper
1/3 cup sun-dried julienne-cut tomatoes in oil
1 (32-oz) container sliced onions and squash
3/4 cup apple cider (or apple juice)
1 teaspoon chipotle pepper sauce
1/4 cup cilantro, finely chopped

STEPS
1. Cut chorizo into large chunks. Cut chicken into 2-inch chunks (wash hands). Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan,
then add chorizo, and 1/2 teaspoon paprika; cook and stir 2–3 minutes or until chorizo browns.
2. Add chicken to chorizo and sprinkle with salt, pepper, and remaining 1 teaspoon paprika; cook 6–8 minutes, turning chicken occasionally, or until
chicken is well browned.
3. Reduce heat to medium-low, then stir in tomatoes, onions, and squash; cook and stir
1 minute. Stir in cider and pepper sauce; simmer 6–7 minutes and until chicken is 165°F. Chop cilantro; sprinkle over chicken and serve.

NUTRITIONAL INFORMATION
CALORIES (per 1/4 recipe) 340kcal; FAT 18.00g; SAT FAT 4.00g; TRANS FAT 0.00g;
CHOL 80mg; SODIUM 620mg; CARB 17g; FIBER 3.00g; SUGARS 9g; PROTEIN 30g; CALC 4%; IRON 10%