Pollo Mexicano Recipe
Grilled chicken, cheddar, sour cream, butter, pico de gallo, Southwest spices. 1400 CAL original/840 CAL lighter
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Ingredients
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Chicken
Toppings
Method
Preparation
Marinate the Chicken
In a large bowl, combine olive oil, Southwest spice mix, salt, and black pepper. Add chicken breasts and coat well. Let marinate for at least 30 minutes.
Prepare Toppings
While the chicken marinates, prepare the toppings. Shred the cheddar cheese, chop the pico de gallo ingredients (tomatoes, onions, cilantro, lime juice), and set aside.
Cooking
Grill the Chicken
Preheat the grill to medium-high heat. Grill the marinated chicken breasts for about 6-7 minutes per side, or until fully cooked and internal temperature reaches 165°F (75°C).
Add Cheese and Butter
In the last 2 minutes of grilling, place a tablespoon of butter and a generous amount of shredded cheddar cheese on each chicken breast. Close the grill lid to melt the cheese.
Serving
Plate the Dish
Once the chicken is cooked, remove from the grill and let rest for 5 minutes. Serve topped with pico de gallo and a dollop of sour cream.