Sometimes color can be almost as important as flavor in producing a successful recipe.  That is one of the reasons I find so much joy in using fresh garden vegetables, whether they are cooked into the dish or simply used as a garnish or an accompaniment.  Fresh herbs can also enhance an otherwise plain or ordinary entrée.

Right now our gardens are rich with a profusion of healthy herbs — so lush and fragrant that when I am in the midst of them I understand why Paddington, the cat, would often lie right down and roll around in a bed of them. I love to keep a collection of freshly picked herbs in front of me on the kitchen counter where I can bury my face in them from time to time and remember to include them in whatever I may be cooking.

Today I am making savory herbed chorizo chicken breasts using both garden vegetables and herbs to notify both the eye and the palette.

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Savory Herbed Chorizo Chicken

4 (6 ounce) skinless, boneless chicken breast halves ½ teaspoon salt, divided ¼ teaspoon freshly ground black pepper Cooking spray ¼ cup Mexican pork chorizo, casings removed ¼ cup sliced onion 2 tablespoons diced carrot ¼ cup diced yellow bell pepper ¼ cup diced red bell pepper ¼ cup white wine 1 tablespoon chopped fresh cilantro

SERVINGS CHANGE SERVING SIZE

COOK TIME 18mins.

PREP TIME

READY IN

Ingredients

• 4 chicken breast halves (6 ounce) skinless, boneless
• ½ tsp. salt divided
• ¼ tsp. black pepper freshly ground
• Cooking spray
• ¼ cup Mexican pork chorizo casings removed
• ¼ cup onion(s) sliced
• 2 tbsp. carrot(s) diced
• ¼ cup bell pepper(s) yellow, diced
• ¼ cup red bell pepper diced
• ¼ cup white wine
• 1 tbsp. cilantro fresh, chopped

Instructions

1. Heat a grill pan over medium-high heat.
2. Sprinkle chicken with ¼ teaspoon salt and pepper.
3. Coat pan with cooking spray.
4. Add chicken to pan; cook 6 minutes on each side or until done.
5. While chicken cooks, heat a large skillet over medium – high heat.
6. Add chorizo; cook 1 minute, stirring to crumble.
7. Add remaining ¼ teaspoon salt, onion, and carrot; cook 2 minutes, stirring occasionally.
8. Add bell peppers; cook 1 minute or until crisp-tender.
9. Add wine, cook 2 minutes or until liquid almost evaporates, scraping pan to loosen browned bits.
10. Spoon chorizo mixture over chicken; top with cilantro or any choice of fresh herbs ( rosemary, thyme, oregano, sage)