Fresh, light, and simple. This grilled chicken recipe is simple and quick enough to make on a weeknight. You can toss the marinade and chicken into the fridge to marinate until you’re ready to grill, and the pico comes together super fast.
I like to serve this chicken for dinner with rice or black beans. It showcases the bright flavors of summer, and even reheats well for meal prep.
AuthorShannon
in a large bowl combine 2 tbsp cilantro, 2 tbsp olive oil, 1/2 tsp sugar, 3 tbsp lime juice, garlic clove, salt, and pepper.
Pound chicken to an even thickness if needed using a meat pounder. Add chicken to marinade. Allow to marinade for at last 30 minutes or up to 12 hours.
Dice tomatoes, finely dice red onion, chop 1/2 tbsp cilantro. In a small bowl, combine tomatoes, onion, cilantro, 1 tsp lime juice, salt and pepper
Over high heat, grill chicken breast 3-4 minutes on each side or until it reaches and internal temperature of 165 degrees.
Serve pico over chicken
Ingredients
Directions
in a large bowl combine 2 tbsp cilantro, 2 tbsp olive oil, 1/2 tsp sugar, 3 tbsp lime juice, garlic clove, salt, and pepper.
Pound chicken to an even thickness if needed using a meat pounder. Add chicken to marinade. Allow to marinade for at last 30 minutes or up to 12 hours.
Dice tomatoes, finely dice red onion, chop 1/2 tbsp cilantro. In a small bowl, combine tomatoes, onion, cilantro, 1 tsp lime juice, salt and pepper
Over high heat, grill chicken breast 3-4 minutes on each side or until it reaches and internal temperature of 165 degrees.
Serve pico over chicken
