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.
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
How to Make It
Combine first 3 ingredients, 2 tablespoons oil, and 1/4 teaspoon salt.
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.