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Low Carb Chorizo and Jicama Skillet with Sugar Snap Peas
Slice chorizo in half lengthwise and then into 1/4" half-moons.
Peel jicama and cut into 1/2" cubes.
Clean snap peas by removing strings and halve lengthwise.
Heat a 12" cast-iron skillet over medium high heat. Once hot, add sausage and cook 8 to 10 minutes, flipping 2 to 3 times, until browned on most sides and a decent amount of fat is rendered.
Use a slotted spoon and remove sausage, set aside. Take care to leave all of the oil in the skillet.
Add cubed jicama to pan and toss until well coated in the rendered chorizo fat. Continue cooking over medium heat 7 to 8 minutes, stirring occasionally.
Add 1/3 cup water and continue cooking an additional 7 to 8 minutes or until water is evaporated and jicama is tender.
Add sausage back to skillet along with snap peas, toss to mix and cook another 3 to 4 minutes until snap peas are just tender.
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Recipe courtesy of Alyssa Brantley | EverydayMaven
Please note that the nutrition information provided for this recipe is for the recipe EXACTLY as written with the ingredients specified. If you make any modifications or substitutions, you will need to recalculate the recipe to generate accurate nutritional information.