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Sautéed Chicken Breasts with Pico de Gallo

Photo: Randy Mayor; Styling: Cindy Barr
Total time 22 mins
Yield 4 servings (serving size: 1 chicken breast half and about 1/3 cup pico de gallo)
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

Nutrition 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

How to Make It

  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.