Pico de Gallo + Chicken / by Kate Brightbill


You guys, I have so much to say today!! I want to write and post all sorts of things, but everything else has to wait till the weekend because... here's the biggest one for ya: it's Cinco de Mayo weekend! As a half-Mexican girl who loves eating Mexican food, I couldn't let the opportunity to post a a good Cinco de Mayo / American healthy version of a recipe for you.  If I had a lot more time this week, you better believe I'd be making and writing about my favorite enchiladas- which are NOT healthy, but are SO GOOD- but I'm going with a little chicken pico de gallo deliciousness instead. 

I grill my chicken in a pan with olive oil, salt, pepper, and a few bits of onions. Somehow it tastes perfect with basically no ingredients, go figure! It's best to cook it thoroughly for awhile on medium/low heat so it cooks slowly through.

Now for the pico de gallo. This is my dad's recipe, so lucky you and lucky me that he shared it.. I added the mango at the end myself because I had it and I love it:


Pico de Gallo:

  • 5 Tomatos, diced
  • 1/2 yellow onion, chopped tiny
  • 2 cloves garlic, chopped tiny
  • A handful of cilantro, to taste
  • 1 Avocado, diced
  • 1 Green chile, for a kick, so be careful if you don't love spice
  • 2 Limes
  • 1 Mango chopped small
  • Plenty of salt and pepper, to taste

Mix it all together and enjoy! OR to have it taste even more delicious, have it sit in the fridge for an hour or overnight to let all the juices blend and become even tastier. Mmm.

(Also, I think my recipe increments are improving slightly, but differentiating between the size you cut each item is still tricky for me.)

I poured it over the grilled chicken on each plate, added a bit of extra lime and there you have it: a perfectly healthy Mexican-influenced Cinco de Mayo meal! 

Happy Friday to all!!