This past weekend, J. and I, and a few friends of ours went down to Fort Lauderdale for the Tortuga Music Festival. It was a great time full of sunshine, fresh air, country music, and lots of eating and drinking. That said, coming back home, I was really trying to eat healthy to make up for all of the terrible (but delicious) food I had this weekend. After last week’s fish and salsa recipe, I decided to make something similar with chicken.
Chicken and Pico de Gallo
- 2 boneless, skinless chicken breasts
- 2 tsp chili powder
- 2 tsp cumin
- 2 cups cherry tomatoes
- 1 jalapeño
- 1 small shallot
- 1 TBSP minced garlic
- 2 TBSP olive oil (plus more for baking dish)
- 1/4 cup cilantro
Preheat your oven to 400 F. Season your chicken with salt, pepper, cumin, and chili powder on both sides. Drizzle the bottom of your baking dish with olive oil before placing chicken in, and then a little more on top of your chicken. Bake this for 20 – 25 minutes, flipping your chicken about halfway through.
While your chicken is baking, make your pico. Chop up the tomatoes into bite size pieces. Finley chop your cilantro, jalapeño, and shallot. Feel free to leave the seeds for an extra kick! Mix all of the vegetables together in a bowel and drizzle with the olive oil and then season with salt and pepper.
Once the chicken is done, top with your pico de gallo, and serve!
If you have any pico leftover, it makes a delicious chunky salsa for some pita chips. I love this recipe because the pico de gallo adds a nice acidic and spicy bite to your chicken, gives it good texture, and adds nice color to your plate as well.
Until next time!