Chile-Rubbed Chicken Breast with Pico de Gallo
Category:
Meat and Poultry, Dry-Heat Methods, grilling |
Equipment:
Bowl, spoon |
No. Servings:
10 |
Serving Size:
1 breast |
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Yield:
10 breasts |
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| 10 ea. | * chicken breasts, boneless, skinless, 6 oz. (170 g) |
| 3 Tbsp. | vegetable oil |
| 3 Tbsp. | chile powder |
| 2 tsp. | salt |
| | Pico de gallo: |
| 5 ea. | * large tomatoes, seeded and diced (unpeeled) |
| 6 oz. | onions, small dice |
| 1 oz. | jalepeños, seeded and minced |
| 1/4 c. | cilantro, chopped |
| 2 ea. | limes, juiced |
| to taste | salt |
| to taste | cayenne pepper |
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1 | Place chicken breasts in a bowl and coat with oil. Sprinkle with chile powder and salt, and mix well to coat the breasts evenly on all sides. | 2 | Combine the ingredients for the pico de gallo. | 3 | **Grill the chicken breasts, searing them on both sides. Finish cooking in oven until chicken reaches 165°F (74°C). | 4 | Serve chicken breast with pico de gallo. |
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| Nutrition Information | | Calories | 242 | | Fat (g) | 7 | | Protein (g) | 40 | | Carbohydrate (g) | 4 | | Cholesterol (mg) | 99 | | Sodium (mg) | 717 | | Key | * = Time/Temperature Control for Safety Food | ** = Critical Control Point | † = Ingredient/Method Note |
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