Pico de Gallo Chicken
Make fresh and flavorful Pico de Gallo Chicken, a quick and healthy chicken dinner topped with vibrant homemade pico de gallo. This easy recipe is perfect for weeknight meals, packed with protein, and full of bold Mexican-inspired flavors.
Ingredients
- 4 boneless skinless chicken breasts
- 3 ripe tomatoes diced
- ½ red onion finely chopped
- ¼ cup fresh cilantro chopped
- Juice of 1–2 fresh limes
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon paprika
- Salt and black pepper to taste
- Optional: 1 jalapeño finely diced
- Optional: pinch of sugar
Instructions
- Pat chicken dry and season with salt, pepper, cumin, chili powder, and paprika.
- In a bowl, combine tomatoes, onion, cilantro, lime juice, and jalapeño if using.
- Add a pinch of salt, mix gently, and let sit for 10 minutes.
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken and cook for 5–7 minutes per side until golden.
- Add minced garlic during the last minute of cooking.
- Cook until internal temperature reaches 165°F (74°C).
- Remove from heat and let rest for 5 minutes.
- Spoon pico de gallo over the chicken before serving.
Notes
- Use firm, ripe tomatoes for best texture.
- Avoid overcrowding the pan to get a proper sear.
- Let chicken rest to keep it juicy.
- Prepare pico de gallo fresh for best flavor.