Super fresh Pico de Gallo Chicken is natually low in carbs and calories! But most importantly it is delicious! Layered chicken, onion, peppers, tomatoes and Mozzarella cheese comes together in minutes! Super fresh, fast and healthy!
What you need to make this dish:
- boneless chicken breasts
- onion
- poblano pepper
- yellow bell pepper
- cherry tomatoes
- mozzarella cheese
- cumin
- salt and pepper
- Cilantro
This fresh Pico de Gallo chicken dish is truly a dump and go meal. Dump everything into the baking dish and in the oven it goes! One pan to clean!
Double or triple this recipe to fit in a 9 x 13 pan if your feeding a crowd or want it as a meal prep.
Step by step instructions to make Salsa de Gallo Chicken:
Add chicken and spices to pan Top with chopped onion Add chopped peppers Chopped totmatoes Sprinkle of mozzarella and in the oven it goes!
Tips to make this delicious fast and fresh chicken dinner:
- use boneless chicken breasts or thighs cut into 1 inch pieces.
- substitute Poblano pepper for Bell pepper for less heat and Jalapeno pepper for more heat.
- spice it up with chili powder and additional cumin if you like.
- add more veggies! Broccoli, cauliflower, black beans are a few additions we love.
- PRO TIP: if you use zucchini make sure and let it drain on a paper towel for 30 minutes or it will make this dish to watery.
- Serve with rice and simple salad for a full meal!
- Makes great healthy meal prep for your week.
- Naturally low carb, low sugar, gluten free and keto friendly.
- Serve with our Easy Oven Baked Rice!
A few more healthy chicken dinners you might like:
- Skillet Meditteranean Chicken
- Chicken in White Wine Sauce – One pan
- Roasted Lemon Chicken with Potatoes
- 30 Minute Chicken Puttenesca
To Healthy and Fresh Dinners!
Clink!
Kathi
Pico de Gallo Chicken
A easy fast and fresh dinner that is also healthy! Chicken breasts, onions, peppers, tomatoes and cheese along with cumin make a tasty and super fast dinner!
Print
Pin
Rate
Servings: 4
Ingredients
- 1 pound boneless chicken breasts cut in 1" pieces
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 cup onion chopped (yellow or white)
- 1 small Poblano pepper seeded and chopped ( sub bell pepper for less heat or jalapeno for more)
- 1/2 cup yellow bell pepper
- 1 cup cherry tomatoes quartered
- 1 cup grated mozzarella cheese
- 1/3 cup cilantro for garnish if desired
Instructions
- Preheat oven to 400 degrees.
- Place cut chicken in an 8 x 8 baking dish. Sprinkle with cumin, garlic powder, salt and pepper and toss to coat evenly.
- Top with layer of onion, peppers, tomatoes and sprinkle with grated mozzarella.
- Bake for about 25 minutes or until chicken is cooked through and 165 degrees internally.
- Serve with rice and green salad if desired.
Nutrition
Calories: 286kcal | Carbohydrates: 7g | Protein: 31g | Fat: 17g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 545mg | Potassium: 470mg | Fiber: 1g | Sugar: 3g | Vitamin A: 579IU | Vitamin C: 59mg | Calcium: 173mg | Iron: 2mg
Just made this for the first time and LOVED it. I made it exactly to the recipe. Definitely saved in a favorites file! Thank you!!
So glad you loved it! Thank you for the 5 stars woot!
Loved it? Served it with angel hair pasta. I will make this again!
I forgot to give it a 5 star rating.
Thank you so much Paul!
I don’t understand how people here can give a negative comment about the recipe if you decide on your own to change one or more of the ingredients. I made this just like it is posted and it was fantastic. I don’t care for some of the ingredients personally but if I want to see how the recipe really taste then I feel I have to make it up just as it says to. Then if I don’t care for it, I can give it my comment, good or bad, but this was wonderful just as it is written and it is one that I will make again without any changes. Thanks Kathi and Rachel for sharing this with us.
I made this recipe and I did substitute extra garlic powder for the cumin. I also used some jarred jalapeno slices instead of the poblano pepper, because I couldn’t find a small quantity of poblano peppers and I wouldn’t use them up. the dish was easy and pleasant to make but it is very bland.
I guess it did need the cumin. I added more chopped jalapenos to the leftovers — they did add a nice bite, I just didn’t want to put in too much because you can add but not delete! — and some sliced kalamata olives from a jar, and more cheese. I like stuff like this reheated, so we’ll see.
I enjoy reading and trying your recipes. Thanks for your reply above.
Also, I have reluctantly concluded that I don’t like rice. What else might I serve with it? It seemed like plain pasta would be too plain.
Hi Denise – I’m sorry you found it bland but can I say…well, you didn’t follow the recipe. The recipe calls for cumin and poblano’s. The cumin makes a big difference in the flavor as does the poblano or any fresh pepper for that matter. I hope you get a chance to try it again with the cumin! Thanks for the note. Kathi
This looks so good, but I don’t like cumin. What could I substitute? Would more pepper and garlic work?
Hi Denise – sure you could use just salt a pepepr or a teaspoon of dried basi or oregano. Chili powder would be great too although it usually contains cumin.