Pico De Gallo Chicken Breast Sandwiches

Pico De Gallo Chicken Breast Sandwiches
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Mexican flavors are highlighted in this marinated chicken sandwich.
30 min
Prep Time
40 min
Total Time
6 sandwiches

Ingredients

Pico de Gallo Salsa

1/2 cup
chopped fresh cilantro
1/2 cup
finely chopped red onion
2 medium (2 cups)
fresh tomatoes, chopped
2 tablespoons
finely chopped fresh garlic
1 tablespoon
lime juice
1 tablespoon
vegetable oil
4 teaspoons
finely chopped seeded jalapeno peppers
1 teaspoon
freshly grated lime zest
1/4 teaspoon
sugar

Sandwiches

1/3 cup
lime juice
1/4 cup
vegetable oil
6 (6-ounce)
boneless skinless chicken breasts
 
6
hoagie buns
Sour cream, if desired

Directions

  1. Combine all pico de gallo ingredients in bowl; mix well. Reserve 1 cup. Cover; refrigerate remaining sauce.
  2. Combine reserved pico de gallo, 1/3 cup lime juice, 1/4 cup oil and chicken breasts in large resealable plastic food bag. Tightly seal bag. Turn bag several times to coat chicken well. Place bag into 13x9-inch pan. Refrigerate 1 hour, turning bag occasionally.
  3. Heat gas grill on medium or charcoal grill until coals are ash white.
  4. Remove chicken from marinade; discard marinade.
  5. Place chicken onto grill. Grill, turning once, 8-12 minutes or until internal temperature reaches at least 160°F and juices run clear when pierced with fork.
  6. Place chicken into hoagie buns; top with about 1/4 cup pico de gallo and dollop of sour cream, if desired.

Recipe Tips

Nutrition Facts (1 sandwich)

Calories
300
Cholesterol
70mg
Carbohydrates
26g
Protein
28g
Fat
9g
Sodium
270mg
Dietary Fiber
0g

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