Pico de Gallo Chicken

This was my dinner tonight and wow, was it great!

The man person made a chicken ranch sandwich with his plain broiled chicken and I had Pico de Gallo Chicken with brussels sprouts and a little broccoli slaw.

The chicken is so easy to make and you can add or subtract whatever you like to make it just right for you. And its low in carbs. If you leave off the cheese, its also fairly low in fat. I put less than an ounce of shredded sharp cheddar on the chicken but it gave it a nice color and a little bit of a cheesy flavor.

Pico de Gallo Chicken

6 boneless, skinless chicken breasts
red wine vinegar marinade (below)
pico de gallo (below)
toppings such as cheese or avocado, if desired

After marinating chicken, broil, grill or bake it (350) until the juices run clear. If you're going to top it with cheese, add the cheese about 5 minutes before it's finished cooking and cook until cheese melts and/or browns.

Remove the chicken from the oven and top with pico de gallo, avocado, or other ingredients.

Serve. Enjoy!

Marinade

1 cup chicken stock (I used homemade defatted stock from chicken cooked a few days ago)
3 Tablespoons olive oil
2 teaspoons red wine vinegar
salt, pepper, crushed red pepper and garlic powder to taste

Mix all ingredients in a bowl large enough for the marinade and chicken. Place chicken in the marinade, cover, and put in refrigerator for at least one hour. Discard marinade after use.


Pico de Gallo

5 Roma tomatoes, chopped
green onion to taste, chopped (I use a lot)
fresh cilantro to taste, torn or chopped into small pieces, stem and all
jalapeno to taste, chopped (for me that isn't much!)
garlic powder to taste, optional but its better with it
freshly ground black pepper to taste
juice of 1/2 to 1 fresh lime or lemon (I prefer 1/2 a lime)

Mix everything together in a container, cover and refrigerate. I prefer the pico after it's been in the fridge a day or two and the flavors have mingled well.