recipes

Chicken and Chorizo Skillet

A flavorful one-pan meal featuring golden chicken thighs, spicy chorizo, and sautéed bell peppers, finished with crumbled queso fresco. Perfect for keto meal plans.

Prep time: 10 mins Cook time: 15-20 mins Total time: 25-30 mins Servings: 1 Calories: ~680 cals/serving Net carbs: 3.5g net carbs/serving

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About The Recipe

This vibrant skillet dinner combines the rich flavors of chicken thighs and chorizo with colorful bell peppers and creamy queso fresco. It’s a complete keto meal that’s bursting with flavor and has the perfect macro balance for low-carb, high-fat eating. The best part? Everything cooks in one pan for easy cleanup.

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Ingredients

• 1 chicken thigh with skin (4 oz) - 0g carbs, 24g protein, 16g fat
• 2 oz chorizo (casing removed and sliced) - 0.5g carbs, 10g protein, 16g fat
• 1/2 cup sliced bell peppers (mix of colors for visual appeal) - 3g carbs, 1g protein, 0g fat
• 1 tablespoon olive oil - 0g carbs, 0g protein, 14g fat
• 1 oz queso fresco (crumbled) - 0g carbs, 5g protein, 6g fat
• Optional: 1 tablespoon fresh cilantro, chopped (not included in macro count)

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Shopping List

Meat

• 1 chicken thigh with skin (4 oz)
• 2 oz fresh chorizo sausage

Produce

• 1 bell pepper (you’ll use about half, mixed colors if possible)
• Fresh cilantro (optional garnish)

Dairy

• 1 oz queso fresco (Mexican fresh cheese)

Pantry

• Olive oil (1 tablespoon)

Spices

• Salt and black pepper to taste
• Optional: smoked paprika, garlic powder

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Instructions

1. Season the chicken. Pat the chicken thigh dry and season both sides with salt, black pepper, and optional smoked paprika and garlic powder.

2. Cook the chicken. Heat olive oil in a large skillet over medium-high heat. Add the chicken thigh, skin-side down, and cook for 5-6 minutes until the skin is golden brown and crispy. Flip and cook for another 5-6 minutes until cooked through (internal temperature 165°F/74°C). Remove from the skillet and set aside.

3. Cook the chorizo. In the same skillet, add the sliced chorizo. Cook for about 5-6 minutes, stirring occasionally, until the chorizo is cooked through and slightly crispy.

4. Add bell peppers. Add the sliced bell peppers to the skillet with the chorizo. Sauté for 3-4 minutes until the peppers are slightly softened but still have some crunch.

5. Combine. Return the chicken thigh to the skillet, nestling it among the chorizo and peppers. Let everything cook together for another minute to meld the flavors.

6. Serve. Transfer to a plate, top with crumbled queso fresco, and garnish with fresh chopped cilantro if using. Serve hot.

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Nutrition Information

Per Serving (entire recipe):

• Calories: ~680 cals
• Net Carbs: 3.5g
• Protein: 40g
• Fat: 52g

Macro Breakdown:

• Chicken thigh (4 oz): 0g carbs, 24g protein, 16g fat
• Chorizo (2 oz): 0.5g carbs, 10g protein, 16g fat
• Bell peppers (1/2 cup): 3g carbs, 1g protein, 0g fat
• Olive oil (1 tbsp): 0g carbs, 0g protein, 14g fat
• Queso fresco (1 oz): 0g carbs, 5g protein, 6g fat

Total: 3.5g carbs, 40g protein, 52g fat

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Notes

• Keep the chicken skin on for extra fat and crispy texture
• Mexican chorizo works best for this recipe (not the dried Spanish variety)
• Queso fresco is a mild, crumbly Mexican cheese - if unavailable, substitute with feta cheese
• Don’t overcook the bell peppers - they should retain some bite for texture
• For a spicier dish, add a pinch of red pepper flakes
• Can be made ahead for meal prep, though the chicken skin won’t be as crispy when reheated
• Use the rendered fat from the chicken and chorizo to cook the peppers for maximum flavor
• This dish reheats well - store in an airtight container for up to 3 days
• For extra cilantro flavor, mix some into the queso fresco before topping