Sauteed Chicken Breasts with Pico de Gallo – The Sisterhood of the Shrinking Jeans LLC


I LOVE pico de gallo. With all of my heart. If you haven’t checked out the Pioneer Woman’s Pico de Gallo recipe, you It’s perfect in every way.

Plus, it’s so easy you’ll want to slap your mama. I’m serious.

Did you know you can put pico (we’ll call it pico for short, m’kay?) on anything. Yes anything. It’s good on chicken, steak, chips, with avocados, on fajitas, tacos, with queso ( but you don’t eat queso, right?), and really, you can just eat it all by itself. Not that I’ve done that. Okay, I have….

So here is a great recipe you can make in a snap. It just so happens that you can pick up all the ingredients for great pico, year-round, so go on, and have a little fiesta in your kitchen this week!

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First step is to make the Pioneer Woman’s Pico de Gallo. Go look at it because you know she takes amazing pictures.

Pico de Gallo (from the Pioneer Woman’s site)

  • 5 whole Plum (roma) Tomatoes
  • ½ whole Large (or 1 Small) Onion
  • 3 whole Jalapeno Peppers
  • Cilantro
  • Lime Juice
  • Salt To Taste

Chop jalapenos, tomatoes and onions into a very small dice. (Leave seeds in your jalapenos for a hotter pico). Adjust amount of jalapenos to your preferred temperature. Next, chop up a nice-sized bunch of cilantro. Just remove and discard the long leafless stems before chopping. No need to remove the leaves from the stems completely. Place all of these ingredients together in a bowl and give it a good stir.

Squeeze the juice of half of one lime into the bowl. Add salt to taste and stir again.

Now while that’s all sitting together happily and the flavors are marrying, whip out some quick sauteed chicken and warm up some tortillas:

Sauteed Chicken Breasts:

  • 1 1/2 tablespoon of Canola oil
  • 1/4 teaspoon of salt
  • 4 (6-ounce) chicken breast halves, boneless & skinless
  • 1/4 teaspoon of freshly ground black pepper

Heat a large skillet (cast iron if you have one) over medium-high heat. Add oil and swirl to coat. Sprinkle salt and pepper on chicken breasts, making sure to get both sides. Add chicken to pan; sauté 6 minutes on each side, or until done. Serve with Pico de Gallo on top and a warm flour tortilla.

Serving size: 1 chicken breast topped with 1/3 cup of Pico de Gallo

  • Calories: 275
  • Fat 12.8 g
  • Protein: 34.9
  • Carbs: 3.3 g
  • Fiber: 0.9 g
  • Cholesterol: 94 mg
  • Iron: 1.3 mg
  • Sodium: 527 mg


Taste of the Sisterhood is sponsored by Attune Foods!

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