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Nutrition Facts
Serving Size 1 (183g) Recipe makes 4 servings The following items or measurements are not included below: pico de gallo
Calories 275
Calories from Fat 120		(43%)
Amount Per Serving		%DV
	Total Fat 13.4g	20%
	Saturated Fat 6.2g	31%
	Monounsaturated Fat 5.3g
	Polyunsaturated Fat 1.0g
	Trans Fat 0.0g
Cholesterol 93mg		31%
Sodium 227mg		9%
Potassium 362mg		10%
Total Carbohydrate 3.8g		1%
	Dietary Fiber 1.0g	3%
	Sugars 0.7g
Protein 34.4g		68%
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Pico De Gallo Chicken

Recipe #89716 | 55 min | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: K Conway2
Apr 22, 2004

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!

SERVES 4 (change servings and units)

Ingredients

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)

Directions

1
Put the chicken breasts in a baking dish.
2
Rub the chicken with the olive oil, add three quarters of the pico de gallo and the juice from 2 limes.
3
Evenly sprinkle the cumin, salt and pepper over the chicken.
4
Bake at 350 degrees 35-40 minutes or until done.
5
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.
6
Put the chicken back in the oven for 3-4 minutes to melt the cheese.
7
When the chicken is done, garnish with the remaining pico de gallo and serve!