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Easy grilled Mexican chicken with pico de gallo
Juicy, spicy grilled Mexican chicken served with vibrant, colourful pico de gallo is perfect for easy healthy meals and gluten free and low calorie to boot.
Course
Chicken, Dinner
Prep Time
5
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
15
minutes
minutes
Servings
4
Author
Alida Ryder
Ingredients
for the chicken
4
large de-boned chicken breasts
skin removed
4
tablespoons
enchilada/mexican spice mix
1/2
teaspoon
chilli flakes
optional
4
tablespoons
olive oil
juice and zest of 1 lemon/lime
1
teaspoon
salt
for the pico de gallo
2
large
ripe tomatoes, cubed
1-2
red onions
chopped
1
jalapeno
de-seeded, finely chopped
handful fresh coriander
chopped
juice of 1 lemon/lime
2
teaspoons
olive oil
salt & pepper to taste
Instructions
Combine the enchilada spice, chilli flakes, olive oil, lemon juice and salt and rub over the chicken breasts.
Heat a griddle pan over high heat then grill the chicken breasts until golden brown and cooked through.
In the meantime, combine all the ingredients for the pico de gallo.
When the chicken is cooked, serve with the pico de gallo and extra lemon wedges.