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Cilantro Lime Chicken With Pico De Gallo
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- #101898
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
4 skinless, boneless chicken breast halves
2 bunches cilantro
3/4 cup lime juice
1/4 cup olive oil
10 diced Roma tomatoes
1/2 cup diced onion
2 large jalapeno peppers
1 tablespoon minced garlic
6 minced red radishes
5 tablespoons lime juice
1 tablespoon salt-free seasoning
1 teaspoon salt
1 teaspoon black pepper
directions
Chop one bunch of cilantro and mix it with the 3/4 cup lime juice and the olive oil. Pour this over the chicken breasts and marinate at least 3 hours or overnight.
Chop remaining bunch of cilantro and combine with all of the remaining ingredients to make pico de gallo. Refrigerate until ready to use.
Cook chicken on grill until done, basting with the marinate periodically. After chicken is cooked through, top each chicken breast with a couple of spoons of the pico de gallo and serve.
The remaining pico de gallo can be served with chips as a side.
Recipe Source: 2007 Tailgate Greats Recipe Contest Winner Darla Kelsey
added by
allie
nutrition data
355 calories, 16 grams fat, 26 grams carbohydrates, 31 grams protein per serving.
Beer makes batters better, meat more tender, and sauces more flavorful.
Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
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