# 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