Spicy Pico De Gallo Chicken Bake Food

PICO DE GALLO CHICKEN

Steps:

• Season the chicken with the seasoning, place in a large baking pan, top with pico de gallo, and cheese and bake in a preheated 375F/190C oven until the chicken is cooked through, about 20-30 minutes.

PICO DE GALLO CHICKEN

Steps:

• Preheat the oven to 375˚F.
• Lay the chicken flat in a large baking dish and sprinkle evenly with the cumin, garlic, salt and pepper.
• Cover chicken with the pico then top with cheese.
• Bake on middle rack for 35-45 minutes or until the chicken is cooked through (internal temp of 165˚F.
• Garnish with chopped cilantro, and serve hot with your favorite side dish.

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.

PICO DE GALLO

Steps:

• Dice up equal quantities of onion and tomato. Roughly chop the cilantro.
• Now, slice 1 or 2 jalapenos in half. With a spoon, scrape out the seeds. (If you like things spicy, leave in some of the white membranes.) Dice the jalapenos very finely; you want a hint of heat and jalapeno flavor, but you don't want to cause any fires. Now dump the four ingredients into a bowl.
• Slice the lime in half and squeeze the juice from half a lime the bowl. Sprinkle with salt, and stir together until combined. Be sure to taste the pico de gallo and adjust the seasonings, adding salt or more diced jalapeno if needed.

PICO DE GALLO CHICKEN

Steps:

• Preheat the oven to 400 ̊F. Spray a large baking dish with non-stick spray.
• Lay chicken breasts in an even layer in baking dish. Squeeze lime juice on top of chicken breasts and evenly sprinkle with taco seasoning.
• Cover top of chicken with pico de gallo and sprinkle cheese down the center.
• Bake for 20 to 24 minutes, until the chicken is cooked through and the center of the chicken breasts reaches 165°F.
• Serve immediately with your desired garnishes!

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!

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.

SPICY PICO DE GALLO CHICKEN BAKE

Steps:

• Heat oven to 400°F Spray 13x9-inch glass baking dish with cooking spray. Grind all rub ingredients in mortar with pestle or in electric coffee grinder until as fine as possible. (Don't worry if larger pieces remain.).
• Dry chicken with paper towels. Brush with 1 tablespoon of the oil; sprinkle tops with half of the rub. Heat remaining 1 tablespoon oil in large nonstick skillet over medium to medium-high heat until hot. Cook chicken, rub-side up, 2 minutes or until browned; turn. Sprinkle with remaining rub; cook 2 minutes or until browned.
• Pour 1 1/3 cups of the pico de gallo into baking dish. Sprinkle with lemon peel; top with chicken. Cover with foil. Bake 10 minutes; drizzle with lemon juice. Bake, covered, an additional 5 minutes or until chicken is no longer pink in center. Serve with remaining 2/3 cup pico de gallo.
• TIP *One tablespoon chopped canned chipotle chiles can be used instead to make a wet rub.