Wednesday, April 16, 2014

Sauteed Chicken Breasts with Pico de Gallo

I am trying to find some more healthy recipes to put into a rotation.  I went looking though my cookbook for items from Cooking Light magazine and found an easy one.  And it had a side dish listed with it.

1 c. chopped seeded tomato
1/3 c. chopped white onion
1 jalapeno pepper, finely chopped
2 1/2 tbsp. canola oil, divided
3/4 tsp. salt, divided
4 (6 oz) skinless, boneless chicken breast halves
1/4 tsp. freshly ground black pepper

Combine the first 3 ingredients, 2 tbsp. oil, and 1/4 tsp. salt.
Heat a large skillet over medium-high heat.  Add remaining 1 1/2 tsp. oil to pan; swirl to coat.  Sprinkle both sides of chicken with remaining 1/2 tsp. salt and pepper.  Add chicken to pan; saute 6 minutes on each side or until done.  Serve with pico de gallo.  

Included with the recipe in the magazine was a recipe for Cilantro Rice.

Cilantro Rice

2 c. hot cooked long grain white rice
1/4 c. chopped fresh cilantro
1 tsp. grated lime rind
1/2 tsp. ground cumin
1/4 tsp. salt

Combine the cooked rice with cilantro, lime, cumin and salt.

Both dishes tasted wonderful.  I would had a bit more spice to the pico de gallo in the future.  


  1. Yum looks so good and Im wanting some even though it is 9am lol will have to try this and likewise Im trying to eat more healthy and I get stuck sometimes so this is a great recipe to add