Sautéed Chicken Breasts with Pico de Gallo

Sautéed Chicken Breasts with Pico de Gallo Recipe
Photo: Randy Mayor; Styling: Cindy Barr
Although Mexican cuisine usually involves a variety of complex flavors, you'll find three base ingredients in most dishes: tomatoes, white onions, and chiles. Here we use jalapeño peppers in the pico de gallo, which give a nice kick, but you can substitute the hotter serrano chile if you're a fan of spicy foods. Serve the sautéed chicken breasts with cilantro rice.

Yield:

4 servings (serving size: 1 chicken breast half and about 1/3 cup pico de gallo)
Total time: 22 Minutes

Recipe from

Cooking Light

Recipe Time

Total: 22 Minutes

Nutritional Information

Calories 275
Fat 12.8 g
Satfat 1.8 g
Monofat 6.5 g
Polyfat 3.5 g
Protein 34.9 g
Carbohydrate 3.3 g
Fiber 0.9 g
Cholesterol 94 mg
Iron 1.3 mg
Sodium 379 mg
Calcium 25 mg

Ingredients

1 cup chopped, seeded tomato
1/3 cup chopped white onion
1 jalapeño pepper, finely chopped
2 1/2 tablespoons canola oil, divided
1/2 teaspoon salt, divided
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon freshly ground black pepper

Preparation

1. Combine first 3 ingredients, 2 tablespoons oil, and 1/4 teaspoon salt.

2. Heat a large skillet over medium-high heat. Add remaining 1 1/2 teaspoons oil to pan; swirl to coat. Sprinkle both sides of chicken with remaining 1/4 teaspoon salt and pepper. Add chicken to pan; sauté 6 minutes on each side or until done. Serve with pico de gallo.

Julianna Grimes,

Cooking Light

October 2010
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