Sautéed Chicken Breasts with Pico de Gallo

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:
Recipe from Cooking Light

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Recipe Time

Total: 22 Minutes

Nutritional Information

Amount per serving
  • Calories: 275
  • Fat: 12.8g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 6.5g
  • Polyunsaturated fat: 3.5g
  • Protein: 34.9g
  • Carbohydrate: 3.3g
  • Fiber: 0.9g
  • Cholesterol: 94mg
  • Iron: 1.3mg
  • Sodium: 379mg
  • Calcium: 25mg

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