Pico de Gallo Chicken
Cilantro-Lime Pinto Beans
Ingredients
- 3 (6-oz) boneless, skinless chicken breasts
- 1½ tsp olive oil
- ½ (10-oz) container pico de gallo, drained
- ¾ cup shredded Mexican-blend cheese
- 3 Tbsp chopped fresh cilantro
Instructions
- Preheat broiler. Pound chicken to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet.
- Lightly season chicken with salt. Cook chicken in hot oil in a large ovenproof skillet 6 minutes per side or until done.
- Top chicken with pico de gallo and cheese. Broil 2 to 3 minutes or until cheese is melted and lightly browned. Sprinkle with cilantro.
Side Dish Ingredients
- ½ onion, chopped
- 2 small cloves garlic, minced
- 1½ tsp olive oil
- 1 (15-oz) can pinto beans, drained and rinsed
- ¼ cup chopped fresh cilantro
- 1 tsp lime zest
- 1 Tbsp lime juice
- ½ tsp ground cumin
- ¼ tsp salt
Side Dish Instructions
- Cook onion and garlic in hot oil in a saucepan over medium-high heat 5 minutes or until tender. Stir in beans, cilantro, lime zest, lime juice, cumin, and salt.
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