Makes 6 servingsPrep Time: 15 minutesRefrigerate: 30 minutesCook Time: 14 minutes
1 medium tomato, diced 1/2 cup chopped onion2 tablespoons chopped fresh cilantro 2 tablespoons chopped green onion2 teaspoons Lawry’s Fire Roasted Chile and Garlic, divided1 1/2 pounds boneless skinless chicken breast halves1 tablespoon olive oil
Mix tomato, onion, cilantro, green onion and 1/2 teaspoon of the Seasoning in medium bowl until well blended. Cover. Refrigerate 30 minutes to allow flavors to blend.
Brush chicken lightly with oil. Sprinkle evenly with remaining 1 1/2 teaspoons Seasoning.
Grill chicken over medium heat 6 to 7 minutes per side or until cooked through. Serve chicken with Pico de Gallo. Sprinkle with additional Seasoning, if desired.