Pollo Con Pico De Gallo
Yield
6 servingsPrep
20 minCook
25 minReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Pico de gallo | |||
| 1 | medium |
tomatoes
|
|
| 1 | each |
jalapeño pepper
|
*
|
| ½ | each |
avocados
peeled, seeded |
|
| ¼ | cup |
red onion
minced |
|
| 1 | tablespoon |
teriyaki sauce
|
|
| 2 | teaspoons |
lime juice
|
|
| 1 ½ | teaspoons |
cilantro
minced |
|
| Chicken | |||
| 6 | each |
chicken breast halves, boneless, skinless
|
|
| ½ | cup |
teriyaki sauce
|
|
| ½ | teaspoon |
lime zest
grated |
|
| 1 | tablespoon |
lime juice
|
|
| 1 | each |
garlic cloves
pressed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Pico de gallo | |||
| 1 | medium |
tomatoes
|
|
| 1 | each |
jalapeño pepper
|
*
|
| 0.5 | each |
avocados
peeled, seeded |
|
| 59 | ml |
red onion
minced |
|
| 15 | ml |
teriyaki sauce
|
|
| 1E+1 | ml |
lime juice
|
|
| 7.5 | ml |
cilantro
minced |
|
| Chicken | |||
| 6 | each |
chicken breast halves, boneless, skinless
|
|
| 118 | ml |
teriyaki sauce
|
|
| 2.5 | ml |
lime zest
grated |
|
| 15 | ml |
lime juice
|
|
| 1 | each |
garlic cloves
pressed |
|
Directions
Dice 1 medium tomato, 1 whole jalapeno pepper and ½ avocado, peeled and seeded.
Combine with ¼ cup minced red onion, 1 tablespoon Kikkoman Teriyaki Sauce, 2 teaspoons lime juice and 1½ teaspoons minced fresh cilantro.
Let stand at room temperature 2 hours for flavors to blend.
Rinse chicken chicken and pat dry with paper towels; place in large plastic bag.
Combine remaining ingredients; pour over chicken.
Press air out of bag; close top securely.
Marinate 1 hour; turn bag over occasionally.
Reserving marinade, remove chicken and place on grill 5 to 7 inches from hot coals.
Cook 15 to 18 minutes or until chicken is tender; turn over and baste with reserved marinade occasionally.
