Roasted Chicken With Pico de Gallo


40 minutes to prepare serves 4



  • For chicken:
  • 4 boneless, skinless chicken breasts
  • 1 teaspoon cumin
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 tablespoons olive oil
  • Pico de Gallo:
  • 6 roma tomatoes, diced
  • ¼ red onion, finely diced
  • ½ green bell pepper, diced
  • ½ jalapeño pepper, seeded and minced
  • 2 cloves garlic, minced
  • Juice from ½ lime
  • Salt and pepper, to taste


  1. Preheat oven to 350℉.
  2. Season both sides of chicken with olive oil, cumin, salt, and pepper.
  3. Place chicken in greased baking dish or one lined with parchment paper. Bake for 35-40 minutes; chicken is done when it reaches an internal temperature of 165℉.
  4. In a bowl, combine diced tomatoes, onion, bell pepper, jalapeño, garlic, and lime juice. Mix together and season with salt and pepper, to taste. Cover and refrigerate until ready to use over chicken.
  5. Remove chicken from oven and either plate or set on serving dish to rest. Top warm chicken with fresh pico de gallo. Enjoy!

        Recipe adapted from Show Me The Yummy

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