Rating: 3.5 stars
5 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

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.

Julianna Grimes
Recipe by Cooking Light October 2010

Gallery

Credit: Randy Mayor; Styling: Cindy Barr

Recipe Summary test

total:
22 mins
Yield:
4 servings (serving size: 1 chicken breast half and about 1/3 cup pico de gallo)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

275 calories; fat 12.8g; saturated fat 1.8g; mono fat 6.5g; poly fat 3.5g; protein 34.9g; carbohydrates 3.3g; fiber 0.9g; cholesterol 94mg; iron 1.3mg; sodium 379mg; calcium 25mg.
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