This dish starts with the basic recipe for Chicken Breasts with Chorizo, but tops them with a salad of black beans and Fresno chili peppers to dial up the warmth just in time for those first cool fall days.
Season chicken with cumin, salt, and pepper.
IHeat oil in a large skillet over medium-high heat. Sauté chicken 10 to 15 minutes, turning once, until golden brown and no longer pink in center. Cook to internal temp of 165°F. Remove to a plate; keep warm.
Add onions to skillet; sauté 3 minutes. Stir in chorizo and chiles; sauté about 5 minutes longer or until vegetables are tender.
Stir beans into vegetable mixture; heat through. Stir in parsley and cilantro. Serve spooned over chicken breasts.
Any variety of smoked or dried sausage may be substituted for the chorizo. Canned or dried beans may be substituted for the black beans.
Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking. If substituting fresh whole boneless skinless chicken breasts, cut the whole breast in half before preparing.