Pico De Gallo Chicken Recipes

Steps:

• In a medium bowl, combine 4 diced plum tomatoes, 2 tablespoons chopped cilantro, 1/2 minced red onion, 1 minced garlic clove, 1 minced jalapeño (seeded), the juice of 1 lime, 1 teaspoon fresh celery juice (optional), 1/2 teaspoon kosher salt and a few grinds of pepper; mix well. Cover and refrigerate to allow the flavors to meld, 1 hour or up to 3 days. Drain any excess liquid before serving.

Steps:

• In a small bowl, combine tomatoes, onion, lime juice, cilantro, jalapeno, salt, and pepper. Set pico de gallo aside.
• In a large skillet, heat 1 tablespoon olive oil. Add chicken and saute until cooked through and juices run clear. Remove chicken from skillet and set aside.
• Put the remaining 1 tablespoon of olive oil in the hot skillet and saute the sliced onion and green pepper until tender. Stir in the minced garlic and saute until the aroma is strong. Mix in half of the pico de gallo and chicken breast meat. Set aside; keep warm.
• In a heavy skillet, heat one flour tortilla. Spread 1/4 cup shredded cheese on the tortilla and top with 1/2 the chicken mixture. Sprinkle another 1/4 cup cheese over the chicken and top with another tortilla. When bottom tortilla is lightly brown and cheese has started to melt, flip quesadilla and cook on the opposite side. Remove quesadilla from skillet and cut into quarters. Repeat with remaining ingredients. Serve quesadillas with sour cream and remaining pico de gallo.

Steps:

• Stir the tomatoes, onion, cilantro, jalapeno pepper, lime juice, garlic, garlic powder, cumin, salt, and pepper together in a bowl. Refrigerate at least 3 hours before serving.

Steps:

• Chop 1/4 of the red onion and place in a small mixing bowl. Cut remaining onion into rough wedges and reserve for the chicken.
• Add tomato, jalapeno, garlic, and cilantro to the chopped onion. Add olive oil and 1/2 of the lime juice; stir mixture together and set aside.
• Preheat the oven to 375 degrees F (190 degrees C).
• Mix cayenne pepper, chile pepper, cumin, oregano, salt, and pepper together in a small bowl.
• Trim and clean chicken thighs. Lightly brush both sides with olive oil, then coat with the spice mixture.
• Heat remaining olive oil in a cast iron skillet over high heat until you can see steam coming up from the pan. Add chicken and sear on both sides until skin is crispy, 3 to 4 minutes per side. Remove from the heat. Sprinkle with reserved onion wedges and remaining lime juice.
• Place in the preheated oven and cook until chicken is no longer pink in the center and the juices run clear, 12 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Plate chicken and top with pico de gallo.

Steps:

• Put the chicken breasts in a baking dish.
• Rub the chicken with the olive oil, add three quarters of the pico de gallo and the juice from 2 limes.
• Evenly sprinkle the cumin, salt and pepper over the chicken.
• Bake at 350 degrees 35-40 minutes or until done.
• Remove the chicken from the oven (you might want to drain it a little) and place 1 or 2 slices of Monterey Jack Cheese over each chicken breast.
• Put the chicken back in the oven for 3-4 minutes to melt the cheese.
• When the chicken is done, garnish with the remaining pico de gallo and serve!

Steps:

• 1.) In a medium bowl, whisk marinade ingredients. Place the chicken breasts in the marinade and let sit in the fridge for about 2 hours.
• 2.) Take the chicken breasts out of the marinade and grill for about 10-12 minutes (turning over once or twice as needed for even cooking).
• 3.) Remove the chicken from the grill, slice them as thinly as possible.
• 4.) Place the sliced chicken in each tortilla. Spread Pico de gallo mix in tortillas. Add salsa, sour cream, lettuce, tomato, etc. as desired.

Steps:

• Heat oven to 400°F Spray 13x9-inch glass baking dish with cooking spray. Grind all rub ingredients in mortar with pestle or in electric coffee grinder until as fine as possible. (Don't worry if larger pieces remain.).
• Dry chicken with paper towels. Brush with 1 tablespoon of the oil; sprinkle tops with half of the rub. Heat remaining 1 tablespoon oil in large nonstick skillet over medium to medium-high heat until hot. Cook chicken, rub-side up, 2 minutes or until browned; turn. Sprinkle with remaining rub; cook 2 minutes or until browned.
• Pour 1 1/3 cups of the pico de gallo into baking dish. Sprinkle with lemon peel; top with chicken. Cover with foil. Bake 10 minutes; drizzle with lemon juice. Bake, covered, an additional 5 minutes or until chicken is no longer pink in center. Serve with remaining 2/3 cup pico de gallo.
• TIP *One tablespoon chopped canned chipotle chiles can be used instead to make a wet rub.

Steps:

• In a small bowl, combine the tomato, chopped onion, lime juice, cilantro, jalapeno, salt and pepper.
• Set the pico de gallo aside.
• 2 In a large skillet, heat 1/2 tablespoon olive oil.
• Add the chicken breast meat, and saute until cooked through and juices run clear.
• Remove chicken from skillet, and set aside.
• 3 Put the remaining 1/2 tablespoon of olive oil in the hot skillet and saute the sliced onion and green pepper until tender.
• Stir in the minced garlic, and saute until the aroma is strong.
• Finally, mix in half of the pico de gallo and the previously sauteed chicken breast meat.
• Set this mixture aside; keep warm.
• 4 In a heavy skillet, heat one flour tortilla.
• Spread 1/2 of the shredded cheese on the tortilla, and top with the chicken mixture.
• Sprinkle remaining cheese over the chicken, and top with the remaining tortilla.
• Flip, and cook on the opposite side.
• Remove quesadilla from skillet, and cut into quarters.
• Serve with sour cream and remaining pico de gallo.