Tex-Mex Combo Plate
A vibrant platter with seasoned chicken, crispy chorizo, and black beans, topped with cheese, pico de gallo, and sour cream. Quick, colorful, and packed with bold flavors.
- Total time
- 35 min
- Servings
- 2
- Calories
- 625
- Protein
- 42g
Ingredients
- ½ lb boneless, skinless chicken breast
- ¼ lb chorizo sausage
- 1 can (15 oz) canned black beans, drained and rinsed
- ¾ cup shredded cheddar cheese
- 1 cup diced tomatoes
- ¼ cup diced red onion
- 2 tablespoon fresh cilantro, roughly chopped
- ½ whole lime
- ½ cup sour cream
- 1 teaspoon cumin
- 1 teaspoon chili powder
Instructions
- 1
Pat the chicken breast dry with a paper towel, then place it on a cutting board and cut it lengthwise into two thin, flat pieces about 3/4 inch thick, so it cooks evenly and quickly.
- 2
Sprinkle cumin and chili powder evenly over both sides of the chicken pieces, then rub gently with your fingers to coat completely.
- 3
Remove the chorizo from its casing by peeling it back with your fingers, then crumble the sausage into bite-sized pieces directly into a small bowl.
- 4
Stir the diced tomatoes, diced red onion, and chopped cilantro together in a separate small bowl to make the pico de gallo, then set it aside.
- 5
Heat 1 tablespoon of olive oil in a 12-inch skillet over medium-high heat until the oil shimmers and slides quickly when you tilt the pan, about 90 seconds.
- 6
Place the seasoned chicken pieces skin-side down in the hot skillet and listen for an immediate sizzle; leave them undisturbed for 5 minutes until the bottoms turn golden brown.
- 7
Flip the chicken pieces over using tongs, then cook for another 5 minutes until the other side is golden brown and a meat thermometer inserted into the thickest part reads 165°F.
- 8
Slide the cooked chicken onto a plate using tongs, then return the skillet to medium-high heat without wiping it clean.
- 9
Add the crumbled chorizo to the same skillet and cook, stirring once every 30 seconds, until no pink remains and the edges look crispy, about 4 minutes.
- 10
Pour the drained black beans into the skillet with the chorizo, stir to combine, and cook over medium heat until the beans are steaming and warmed through, about 3 minutes.
- 11
Divide the black bean and chorizo mixture evenly between two dinner plates, spreading it across the left half of each plate.
- 12
Slice each piece of cooked chicken widthwise into 3 strips, then arrange the strips on the right side of each plate next to the bean mixture.
- 13
Sprinkle 3/8 cup of shredded cheddar cheese evenly over the entire surface of each plate, covering both the beans and the chicken.
- 14
Top each plate with 1/4 cup of the tomato and cilantro pico de gallo, piling it in the center where the chicken and beans meet.
- 15
Drizzle 1/4 cup of sour cream over the top of each plate in a thin zigzag pattern, then squeeze half the lime wedge over each plate for brightness.
Tools you’ll need
- 12-inch skillet
- cutting board
- chef's knife
- paper towels
- small mixing bowl
- second small bowl
- tongs
- meat thermometer
- wooden spoon
- dinner plates (two)
- measuring spoons
- measuring cups
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