Pico de Gallo Chicken Breast
Updated: Nov 13
2 large chicken breasts, halved to make 4
½ cup onion or ½ an onion
1 cup diced tomato or 2 tomatoes
½ cup chopped cilantro
1 T serranos or to taste
1 T lime juice or the juice of 1 lime
¼ tsp salt
Monterey jack, cotijo or cheese of your choice
3 T oil for cooking
Preheat the oven to 400*
Cut the two large chicken breasts horizontally into 4 even pieces.
Season with the fajita seasoning
Brown in oil for approximately 3 minutes per side.
Cover the chicken with the cheese and pico de gallo and bake for 15 to 20 minutes depending on the thickness of the breasts.
This has become a regular rotation item in my house. I normally make this without measuring but I decided to write it down and measure. I try to make things easy and duplicable. I always hope that I get it right and I’m never truly satisfied but hey. Gotta take action anyway, right?
It’s simple chicken breast dressed up with seasoning and lots of fresh veggies on top. It would seem like the seasoning would clash, from the red spice of the fajita seasoning to the green spice of serranos or jalapenos (or whatever pepper you prefer) but really they are great together.
Today I made an extra batch of pico just to eat it in my favorite way. I love to pull this out of the oven, add a little more Monterey jack and fresh pico, on top of the baked. The melty goodness of the cheese and the freshness of the pico on top of the well rounded baked pico is delicious on top of that chicken breast. Plus, you can have a few chips with salsa while you are waiting.
In the winter, the warmth is comforting. In the summer the freshness of the veggies is delicious, but the veggies make it good anytime. I enjoy this and hope you enjoy it year round as well.