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.  

2 comments :

  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

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