Pico de Gallo Chicken

Servings: 4-6



  • 2 TBSP Olive Oil
  • Chicken cutlets or flattened thighs
  • Juice from 1 Lime
  • 2 ½ TBSP Latin Nights 
  • 8 oz Pico de Gallo, store-bought or homemade
  • 8 oz bag Monterrey Jack Cheese
Pico de Gallo Chicken


Step 1:
Season chicken with lime juice, 2 TBSP Latin Nights and 1 TBSP Olive Oil. Let sit for 10 minutes. 

Step 2:
In a heavy large skillet over medium-high heat, cook chicken on each side for 4-5 minutes. 

Step 3:
Squeeze cutlets together in skillet and top with pico de gallo, cheese and ½ TBSP Latin Nights. 

Step 4:

Cover skillet with foil and lid and cook over medium heat for 3-4 minutes or until cheese is melted and chicken cooked through. 

Step 5:

Serve over cilantro rice or over a bed of lettuce.