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    Home » Recipes » Paleo Recipes

    Grilled Mexican-Style Chicken With Chunky Pico de Gallo Recipe

    Last Modified: Jan 18, 2023 by Paleo Leaper · This post may contain affiliate links · Leave a Comment

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    Mexican-style anything has us wanting to know more: where can we get it, make it, bite into it, right now?!

    From Mexican-style pulled pork to a spicy chicken salad, we are intently interested, so it is no surprise that this grilled chicken with chunky pico de gallo went down a treat. That's correct; it was in the past, but we are going to make it again, and again - we promise.

    Grilled Mexican-Style Chicken With Chunky Pico de Gallo on a black boards.

    To save time in the kitchen (and to prolong the life of the pico de Gallo), we suggest making fresh salsa ahead of time. 12 hours to let it sit in the fridge is a nice amount of time to shoot for, 24 hours is exceptionally tasty, and Lacto-fermented pico de gallo is to die for.

    That being said, if you need to serve your guests right now, fresh from the cutting board is always appreciated. Go with the flow and get chopping; it is only six ingredients, after all.

    Make a double or triple batch, and you can enjoy it all week long on breakfast spinach omelets and with cauliflower tortillas. It is a healthy way to snack throughout the week.

    This dish is low-carb as is, though if you are looking to add more substantial veggies into your meal, search no further than southwest-style vegetable cauliflower rice. It harmonizes well with the Mexican grilled chicken, and it loves the pico de gallo too.

    Grilled Mexican-Style Chicken With Chunky Pico de Gallo Recipe

    Serves: 4 Prep: 15 min Cook: 25 min

    Ingredients

    • 4 large deboned chicken breasts, skin removed
    • 2 tbsp. chili powder
    • ½ tbsp. paprika
    • ½ tbsp. ground cumin
    • ½ tbsp. dried oregano
    • ½ tsp. chili flakes
    • Juice and zest 1 lime
    • 4 tbsp. melted cooking fat
    • Sea salt and freshly ground black pepper

    Pico de Gallo Ingredients

    • 4 plum tomatoes, diced
    • 1 red onion, diced
    • 1 jalapeño, halved, seeded, and minced
    • ½ cup fresh cilantro leaves, roughly chopped
    • Juice of 1 lime
    • 4 tbsp. olive oil
    • Sea salt and freshly ground black pepper

    Preparation

    1. In a salad bowl, combine all the ingredients for the pico de gallo, season to taste, stir gently, and refrigerate.
    2. In a bowl, combine the chili powder, paprika, cumin, oregano, chili flakes, melted cooking fat, lime juice, and lime zest, and season to taste.
    3. Coat the chicken breasts with Mexican-style seasoning on all sides.
    4. Heat a grill over medium-high heat, and grill the chicken breasts until golden brown - cooked through and no longer pink, about 10 to 12 minutes per side, depending on the thickness.
    5. Let the chicken rest for 5 to 6 minutes before serving.
    6. Serve the chicken breasts with the pico de gallo.

    📖 Recipe

    Grilled Mexican-Style Chicken With Chunky Pico de Gallo on a black boards.

    Grilled Mexican-Style Chicken With Chunky Pico de Gallo Recipe

    Pico de gallo is best served fresh, even better when Lacto-fermented. Do you have the time it takes to create a mouthwatering salsa?
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 25 minutes mins
    Total Time 40 minutes mins
    Course Main Course
    Cuisine Mexican
    Servings 4 people
    Calories 450 kcal

    Ingredients
      

    • 4 large deboned chicken breasts skin removed
    • 2 tbsp. chili powder
    • ½ tbsp. paprika
    • ½ tbsp. ground cumin
    • ½ tbsp. dried oregano
    • ½ tsp. chili flakes
    • Juice and zest 1 lime
    • 4 tbsp. melted cooking fat
    • Sea salt and freshly ground black pepper

    Pico de Gallo Ingredients

    • 4 plum tomatoes diced
    • 1 red onion diced
    • 1 jalapeño halved, seeded, and minced
    • ½ cup fresh cilantro leaves roughly chopped
    • Juice of 1 lime
    • 4 tbsp. olive oil
    • Sea salt and freshly ground black pepper

    Instructions
     

    • In a salad bowl, combine all the ingredients for the pico de gallo, season to taste, stir gently, and refrigerate.
      4 plum tomatoes, 1 red onion, 1 jalapeño, ½ cup fresh cilantro leaves, 4 tbsp. olive oil, Sea salt and freshly ground black pepper, Juice of 1 lime
    • In a bowl, combine the chili powder, paprika, cumin, oregano, chili flakes, melted cooking fat, lime juice, and lime zest, and season to taste.
      2 tbsp. chili powder, ½ tbsp. paprika, ½ tbsp. ground cumin, ½ tbsp. dried oregano, ½ tsp. chili flakes, Juice and zest 1 lime, 4 tbsp. melted cooking fat, Sea salt and freshly ground black pepper
    • Coat the chicken breasts with Mexican-style seasoning on all sides.
      4 large deboned chicken breasts
    • Heat a grill over medium-high heat, and grill the chicken breasts until golden brown - cooked through and no longer pink, about 10 to 12 minutes per side, depending on the thickness.
    • Let the chicken rest for 5 to 6 minutes before serving.
    • Serve the chicken breasts with the pico de gallo.

    Nutrition

    Calories: 450kcalCarbohydrates: 12gProtein: 27gFat: 35gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 0.01gCholesterol: 72mgSodium: 273mgPotassium: 870mgFiber: 6gSugar: 4gVitamin A: 4026IUVitamin C: 13mgCalcium: 97mgIron: 4mg
    Keyword chicken, grilled, mexican, pico de gallo, recipe
    Tried this recipe?Let us know how it was!

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    Filed Under: Paleo Chicken and Poultry Recipes, Paleo Recipes Tagged With: cooking: fast cook, cooking: fast prep, cooking: grill, diet: dairy-free, diet: egg-free, diet: no sweeteners, diet: nut-free, diet: shellfish-free, good for leftovers, Paleo Dinner Recipes, Paleo Low-Carb Recipes

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    5 from 1 vote (1 rating without comment)

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