Easy Grilled Mexican Chicken with Pico de Gallo

Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.

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Serves: 4

Ingredients

for the chicken

4 large de-boned chicken breasts, skin removed
4 tablespoons enchilada/mexican spice mix
½ teaspoon chilli flakes (optional)
4 tablespoons olive oil
juice and zest of 1 lemon/lime
1 teaspoon salt

for the pico de gallo

2 large, ripe tomatoes, cubed
1-2 red onions, chopped
1 jalapeno, de-seeded, finely chopped
handful fresh coriander, chopped
juice of 1 lemon/lime
2 teaspoons olive oil
salt & pepper to taste

Instructions

Combine the enchilada spice, chilli flakes, olive oil, lemon juice and salt and rub over the chicken breasts.
Heat a griddle pan over high heat then grill the chicken breasts until golden brown and cooked through.
In the meantime, combine all the ingredients for the pico de gallo.
When the chicken is cooked, serve with the pico de gallo and extra lemon wedges.

From simply-delicious-food.com