Pico De Gallo Chicken Recipes

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PICO DE GALLO CHICKEN



Pico de Gallo Chicken image

A super easy and tasty fresh pico de gallo baked chicken all smothered in melted cheese!

Time 30m

Yield 4

Number Of Ingredients 4

1 pound boneless and skinless chicken breasts or thighs
2 teaspoons taco seasoning
2 cups pico de gallo
1 cup Monterey jack cheese, shredded

Steps:

  • Season the chicken with the seasoning, place in a large baking pan, top with pico de gallo, and cheese and bake in a preheated 375F/190C oven until the chicken is cooked through, about 20-30 minutes.

Nutrition Facts : Nutrition Facts Calories 303, Fat 12g (Saturated 6g, Trans 0), Cholesterol 112mg, Sodium 951mg, Carbs 13g (Fiber 0, Sugars 8g), Protein 33g Nutrition by

PICO DE GALLO CHICKEN



Pico de Gallo Chicken image

This Pico de Gallo Chicken is full of tender chicken, and the fresh flavors of pico. This is the perfect one dish chicken bake that only takes a few minutes to prepare.

Provided by Kimber

Categories     Dinner

Time 45m

Number Of Ingredients 8

2 lbs chicken breasts (boneless, skinless)
1/4 tsp cumin
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder
2 cups pico de gallo (fresh)
1 cup Monterey jack cheese (shredded)
1 tbsp cilantro (garnish)

Steps:

  • Preheat the oven to 375˚F.
  • Lay the chicken flat in a large baking dish and sprinkle evenly with the cumin, garlic, salt and pepper.
  • Cover chicken with the pico then top with cheese.
  • Bake on middle rack for 35-45 minutes or until the chicken is cooked through (internal temp of 165˚F.
  • Garnish with chopped cilantro, and serve hot with your favorite side dish.

Nutrition Facts : ServingSize 4 oz chicken, Calories 209 kcal, Carbohydrate 8 g, Protein 28 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 85 mg, Sodium 679 mg, Sugar 5 g

PICO DE GALLO CHICKEN QUESADILLAS



Pico de Gallo Chicken Quesadillas image

Flour tortillas filled with chicken breast, onions, peppers, pico de gallo, and Monterey Jack cheese.

Provided by Tony Cortez

Categories     World Cuisine Recipes     Latin American     Mexican

Time 55m

Yield 4

Number Of Ingredients 14

2 tomatoes, diced
1 onion, finely chopped
2 limes, juiced
2 tablespoons chopped fresh cilantro
1 jalapeno pepper, seeded and minced
salt and pepper to taste
2 tablespoons olive oil, divided
2 skinless, boneless chicken breast halves - cut into strips
½ onion, thinly sliced
1 green bell pepper, thinly sliced
2 cloves garlic, minced
4 (12 inch) flour tortillas
1 cup shredded Monterey Jack cheese
¼ cup sour cream, for topping

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.

Nutrition Facts : Calories 673.2 calories, Carbohydrate 72.8 g, Cholesterol 65 mg, Fat 29.1 g, Fiber 6.7 g, Protein 31 g, SaturatedFat 10.9 g, Sodium 978.5 mg, Sugar 7.2 g

SKILLET-ROASTED CHICKEN WITH PICO DE GALLO



Skillet-Roasted Chicken with Pico de Gallo image

We love roasting chicken in our Lodge® cast iron pans, but were looking to spice it up a bit and came up with this dish--it's very easy. It was definitely a crowd-pleaser and I'm already being asked to make it again! I just made this for the two of us, but the recipe would be easily scalable!

Provided by AmyLeighNY

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 50m

Yield 2

Number Of Ingredients 15

1 large red onion, divided
1 large tomato - cored, seeded, and diced
1 jalapeno pepper, seeded and minced
1 small garlic clove, chopped
⅓ cup chopped fresh cilantro
2 teaspoons olive oil
1 small lime, juiced, divided
2 teaspoons cayenne pepper
2 teaspoons ground ancho chile pepper
2 teaspoons ground cumin
2 teaspoons dried oregano
2 teaspoons salt
2 teaspoons ground black pepper
2 boneless, skin-on chicken thighs
2 tablespoons olive oil, divided

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.

Nutrition Facts : Calories 380.9 calories, Carbohydrate 20.4 g, Cholesterol 58 mg, Fat 26.5 g, Fiber 6.1 g, Protein 19.3 g, SaturatedFat 4.6 g, Sodium 2397.9 mg, Sugar 6.7 g

PICO DE GALLO CHICKEN



Pico De Gallo Chicken image

This is my version of a chicken dish that I order at a local Mexican restaurant. The Restaurant grills the chicken, but it comes out more moist if it's baked. Serve it with Spanish rice and beans - it's good!

Provided by K Conway2

Categories     Chicken Breast

Time 55m

Yield 4 serving(s)

Number Of Ingredients 8

4 boneless skinless chicken breasts
6 ounces pico de gallo (I buy it already made in the produce section)
1 tablespoon olive oil
2 limes
1/2 teaspoon cumin
salt
pepper
4 -8 slices monterey jack cheese (I prefer 2 slices per chicken breast)

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!

Nutrition Facts : Calories 275.1, Fat 13.4, SaturatedFat 6.2, Cholesterol 93.4, Sodium 228, Carbohydrate 3.8, Fiber 1, Sugar 0.7, Protein 34.4

PICO DE GALLO CHICKEN



Pico De Gallo Chicken image

Pico De Gallo Chicken is an easy 30-minute chicken dinner! Perfect for weeknights, this Mexican baked chicken is bound to be a hit with each and every family member.

Provided by Jessica - The Novice Chef

Categories     Chicken

Time 30m

Number Of Ingredients 9

4 large boneless, skinless chicken breasts
2 teaspoons taco seasoning
juice of half a lime
2 cups fresh pico de gallo
1 1/2 cups shredded Monterey Jack cheese (or mozzarella)
fresh cilantro
limes
avocado
sour cream

Steps:

  • Preheat the oven to 400 ̊F. Spray a large baking dish with non-stick spray.
  • Lay chicken breasts in an even layer in baking dish. Squeeze lime juice on top of chicken breasts and evenly sprinkle with taco seasoning.
  • Cover top of chicken with pico de gallo and sprinkle cheese down the center.
  • Bake for 20 to 24 minutes, until the chicken is cooked through and the center of the chicken breasts reaches 165°F.
  • Serve immediately with your desired garnishes!

Nutrition Facts : Calories 347 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 135 milligrams cholesterol, Fat 14 grams fat, Fiber 1 grams fiber, Protein 47 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 706 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

GRILLED CHICKEN BREAST WITH PICO DE GALLO RECIPE - (4.5/5)



Grilled Chicken Breast with Pico de Gallo Recipe - (4.5/5) image

Provided by davidv

Number Of Ingredients 15

Pico de Gallo:
4 ripe plum tomatoes, seeded and finely chopped
1 small white onion, finely chopped
1 ⁄2 cup loosely packed cilantro leaves, chopped
1 jalapeno pepper, seeded and finely chopped
1-1/2 Tbsp lime juice
1/2 tsp salt
1/2 tsp pepper
Chicken:
4 (5-6 oz) boneless, skinless chicken breasts
1/4 cup extra virgin olive oil
4 garlic cloves, minced
1-1/4 tsp salt
1/2 tsp freshly ground black pepper
Zest of 1 lemon

Steps:

  • To prepare the pico de gallo, toss all the ingredients in a medium-size bowl until evenly combined. Place into an airtight container and refrigerate for at least 2 hours, or overnight. To prepare the chicken, place the breasts between 2 pieces of wax paper. Use a meat mallet to pound them to a 3/4" thickness. Place all the ingredients into a large zip-tight bag. Gently toss so the marinade evenly coats the chicken. Place in a bowl in the refrigerator and marinate at least 8 hours, or up to 12 hours. Preheat the grill to high. Place the chicken breasts onto the hot grill and cook for 4-5 minutes until char marks appear. Flip the chicken and cook until an instant-read thermometer inserted in the chicken reads 165°F, about 4-5 more minutes. Top each chicken breast with Pico de gallo before serving.

FRANKIE'S PICO DE GALLO



Frankie's Pico de Gallo image

Very easy to make and with a delicious twist, this tasty recipe is a great appetizer to enjoy this summer. VIDEO https://youtu.be/kF3kQ-wwNog

Provided by CLUBFOODY

Categories     Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 12

4 large roma tomatoes, washed, seeded and cut into small pieces
1/2 cup white onion, finely diced and more if needed
2 large jalapeno peppers, seeded and finely chopped
1 large sweet banana pepper, seeded and finely chopped
2 large garlic cloves, pressed
1/3 cup cilantro, chopped
1/2 tablespoon oregano, chopped
1/8 teaspoon ground cumin
1 tablespoon lime juice
1/2 tablespoon tequila
1/2 teaspoon sea salt, ground (to taste)
1/2 teaspoon black pepper (to taste)

Steps:

  • In a medium bowl, combine tomatoes, onions, jalapeño peppers, banana pepper, garlic, cilantro, oregano and ground cumin; stir well.
  • Pour in lime juice and Tequila; stir again before seasoning with ground sea salt and freshly ground black pepper.
  • Cover and transfer to the fridge for at least 3 hours.Serve with tortilla chips.

Nutrition Facts : Calories 22.5, Fat 0.2, Sodium 199.4, Carbohydrate 5, Fiber 1.5, Sugar 2.4, Protein 1

PICO DE GALLO CHICKEN



Pico De Gallo Chicken image

Make and share this Pico De Gallo Chicken recipe from Food.com.

Provided by jahoey

Categories     Chicken Breast

Time 2h10m

Yield 4-6 serving(s)

Number Of Ingredients 8

1/4 cup orange juice (or juice from fresh oranges)
3 tablespoons fresh lime juice
3 tablespoons fresh lemon juice
3 tablespoons olive oil (or vegetable)
1 tablespoon minced garlic
1 pinch salt and pepper
4 boneless skinless chicken breast halves (about 8 oz. each)
1 container pico de gallo (minced onion, tomato, cilantro, garlic, and jalapeno pepper)

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.

Nutrition Facts : Calories 234.9, Fat 11.6, SaturatedFat 1.8, Cholesterol 68.4, Sodium 77.7, Carbohydrate 4.2, Fiber 0.2, Sugar 1.8, Protein 27.6

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