Grilled Chicken Breast With Pico De Gallo Recipe 455 Food

GRILLED CHICKEN BREAST WITH PICO DE GALLO RECIPE - (4.5/5)

Steps:

• To prepare the pico de gallo, toss all the ingredients in a medium-size bowl until evenly combined. Place into an airtight container and refrigerate for at least 2 hours, or overnight. To prepare the chicken, place the breasts between 2 pieces of wax paper. Use a meat mallet to pound them to a 3/4" thickness. Place all the ingredients into a large zip-tight bag. Gently toss so the marinade evenly coats the chicken. Place in a bowl in the refrigerator and marinate at least 8 hours, or up to 12 hours. Preheat the grill to high. Place the chicken breasts onto the hot grill and cook for 4-5 minutes until char marks appear. Flip the chicken and cook until an instant-read thermometer inserted in the chicken reads 165°F, about 4-5 more minutes. Top each chicken breast with Pico de gallo before serving.

SKILLET-ROASTED CHICKEN WITH PICO DE GALLO

Steps:

• Chop 1/4 of the red onion and place in a small mixing bowl. Cut remaining onion into rough wedges and reserve for the chicken.
• Add tomato, jalapeno, garlic, and cilantro to the chopped onion. Add olive oil and 1/2 of the lime juice; stir mixture together and set aside.
• Preheat the oven to 375 degrees F (190 degrees C).
• Mix cayenne pepper, chile pepper, cumin, oregano, salt, and pepper together in a small bowl.
• Trim and clean chicken thighs. Lightly brush both sides with olive oil, then coat with the spice mixture.
• Heat remaining olive oil in a cast iron skillet over high heat until you can see steam coming up from the pan. Add chicken and sear on both sides until skin is crispy, 3 to 4 minutes per side. Remove from the heat. Sprinkle with reserved onion wedges and remaining lime juice.
• Place in the preheated oven and cook until chicken is no longer pink in the center and the juices run clear, 12 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Plate chicken and top with pico de gallo.

GRILLED PICO DE GALLO

Steps:

• Grill the tomatoes, onion, and peppers until the tomatoes are marked and warm through, the onion is slightly browned and soft, and the peppers skin has blistered and browned. Remove them from the heat and cool until they can be handled easily. Gently remove the skin from peppers. Chop all veggies into small pieces (about 1/3 inch dice) and put them in a small bowl.
• Add the cilantro, lime juice and seasoning. For more heat, add more jalapeno or a dash of cayenne.
• Best if eaten right away.

PICO DE GALLO CHICKEN SKILLET

Steps:

• Season the chicken breasts all over with salt and pepper. Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 3-4 minutes per side until browned.
• Meanwhile, stir together the tomatoes (with juices), jalapeno, garlic, cilantro, scallion and lime juice. Pour over the chicken breasts. Cover, and cook for 10-15 minutes until cooked through.
• Serve immediately.

PICO DE GALLO CHICKEN

Steps:

• 1.) In a medium bowl, whisk marinade ingredients. Place the chicken breasts in the marinade and let sit in the fridge for about 2 hours.
• 2.) Take the chicken breasts out of the marinade and grill for about 10-12 minutes (turning over once or twice as needed for even cooking).
• 3.) Remove the chicken from the grill, slice them as thinly as possible.
• 4.) Place the sliced chicken in each tortilla. Spread Pico de gallo mix in tortillas. Add salsa, sour cream, lettuce, tomato, etc. as desired.

GRILLED CHICKEN BAKED WRAPS WITH PICO DE GALLO

Steps:

• Make the Pico de Gallo:.
• Combine all ingredients in glass bowl. Mix well to combine. Refrigerate at least 1/2 hour or until ready to use.
• Soak Chicken cutlets in water and vinegar for about 10 minutes.
• Rinse several times with cold water, pat dry and transfer to mixing bowl or ziploc bag.
• To the chicken add, garlic, juice of 2 limes, olive oil, oregano, salt and black pepper to taste. Mix well and let marinade for a least 1/2 hour (the longer it marinades, the better it will taste). If marinating more than one hour, refrigerate, but bring to room temperature before grilling.
• Preheat indoor or outdoor grill to medium high heat. (If using indoor grill cook chicken in batches, 2 or 3 at a time).
• Add chicken and cook 3 minutes per side. Let chicken rest for 10 minutes, then dice in small pieces.
• Add chicken to flour tortillas, top with Pico de Gallo and Shredded Cheddar Cheese.
• Roll the tortillas up, place on greased baking sheet seam side down.
• Bake @ 350 degrees for 20 minutes.

PICO DE GALLO CHICKEN

Steps:

• Put the chicken breasts in a baking dish.
• Rub the chicken with the olive oil, add three quarters of the pico de gallo and the juice from 2 limes.
• Evenly sprinkle the cumin, salt and pepper over the chicken.
• Bake at 350 degrees 35-40 minutes or until done.
• Remove the chicken from the oven (you might want to drain it a little) and place 1 or 2 slices of Monterey Jack Cheese over each chicken breast.
• Put the chicken back in the oven for 3-4 minutes to melt the cheese.
• When the chicken is done, garnish with the remaining pico de gallo and serve!