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.
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.