1 Tbsp olive oil
6 boneless, skinless chicken breast halves (1-1/2 lbs total)
1 medium-size tomato, diced
1/2 cup chopped onion
2 Tbsp chopped fresh cilantro
2 Tbsp chopped green onion
2 tsp “Lawry’s Fire roasted Chili & Garlic Blend Seasoning”
1. Mix the tomatoes, onions, cilantro, green onions and 1/2 tsp of the seasoning together in a medium bowl until well blended. Cover. Refrigerate 30 minutes to allow flavors to blend.
2. Preheat grill to medium.
3. Brush chicken lightly with the olive oil. Sprinkle evenly with remaining 1-1/2 tsp of the seasoning.
4. Place chicken on grill and cook 6 to 7 minutes per side or until cooked through. Serve chicken with Pico de Gallo. Sprinkle with additional seasoning, if desired.
Yield: 6 servings
Calories: 165, Fat: 5g, Cholesterol: 73mg, Sodium: 404mg, Carbohydrates: 3g, Fiber: 1g, Protein: 27g