Grilled Chicken Breast with Pico de Gallo

Juicy pico de gallo makes a refreshing summer topper for lemony garlic grilled chicken!

PICO 4 plum DE tomatoes,GALLO seeded, finely chopped

1 small onion, finely chopped

1/2 cup loosely packed cilantro, chopped

1 jalapeño pepper, seeded, finely chopped

1 1/2 Tbs. lime juice 1/2 tsp. salt 1/2 tsp. pepper

CHICKEN 4 boneless, skinless chicken breast halves, 5- 6 oz. each

1/4 cup extra-virgin olive oil 4 cloves garlic, minced Grated zest of 1 lemon 1 1/4 tsp. salt 1/2 tsp. freshly ground pepper

Pico de gallo: In medium bowl, toss ingredients together until combined. Cover; refrigerate at least 2 hours, or overnight.

Chicken: Place each chicken breast half between 2 pieces of wax paper. Using meat mallet, pound to 3/4" thickness. In large plastic food storage bag, combine chicken with remaining ingredients. Seal; gently toss so marinade evenly coats chicken. Place in bowl in refrigerator; marinate 8-12 hours.

Preheat grill to high. Grill chicken 4-5 minutes until char marks appear. Flip chicken and cook until instant- read thermometer inserted into thickest part of chicken registers 165°F, 4- 5 minutes. To serve, top chicken with pico de gallo. Servings: 4. Cals.: 255. Protein: 32 g. Fat: 11 g. (2 g. saturated). Chol.: 86 mg. Carbs.: 6 g. Sodium: 634 mg. Fiber: 1 g. Sugar: 3 g. Kitchen time: 45 minutes. Total time: 12 hours, 45 minutes + grill prep time.