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Grilled Mexican-Style Chicken With Chunky Pico de Gallo

Grilled Mexican-Style Chicken With Chunky Pico de Gallo

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.

To save time in the kitchen (and to prolong the life of the pico de gallo) we suggest making the 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, 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 omelettes 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 grilled Mexican chicken and it loves the pico de gallo too.

Grilled Mexican-Style Chicken With Chunky Pico de Gallo Recipe

Serves: 4Prep: 15 minCook: 25 min

Protein: 39g / %

Carbs: 8g / %

Fat: 19g / %

Values are per portion. These are for information only & are not meant to be exact calculations.


  • 4 large deboned chicken breasts, skin removed
  • 2 tbsp. chili powder
  • 1/2 tbsp. paprika
  • 1/2 tbsp. ground cumin
  • 1/2 tbsp. dried oregano
  • 1/2 tsp. chili flakes
  • Juice and zest of 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
  • 1/2 cup fresh cilantro leaves, roughly chopped
  • Juice of 1 lime
  • 4 tbsp. olive oil
  • Sea salt and freshly ground black pepper


  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, lime zest, and season to taste.
  3. Coat the chicken breasts with the Mexican-style seasoning on all sides.
  4. Heat a grill over medium-high heat, 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.
Photo of Ashley Noël

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