Mushroom Chicken with Pico de Gallo

This Mushroom Chicken with Pico de Gallo blends the earthy flavors of sautéed mushrooms and tender chicken with the fresh, zesty notes of pico de gallo. The dish is both comforting and vibrant, making it perfect for a weeknight dinner or a special gathering. The creative twist comes from the incorporation of pico de gallo, adding a refreshing contrast to the savory chicken and mushrooms.

Ingredients:

• 2 chicken breasts, boneless and skinless
• 1 cup mushrooms, sliced (button or cremini)
• 1 tablespoon olive oil
• 1 teaspoon garlic, minced
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1 cup pico de gallo (fresh salsa)
• 1 tablespoon fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions:

1. Heat olive oil in a large skillet over medium heat.
2. Season the chicken breasts with salt, pepper, and onion powder.
3. Add the chicken to the skillet and cook for about 6-7 minutes on each side, or until fully cooked and golden brown.
4. Remove the chicken from the skillet and let it rest for a few minutes.
5. In the same skillet, add the sliced mushrooms and minced garlic. Sauté until the mushrooms are tender and browned, about 5 minutes.
6. Slice the chicken breasts and return them to the skillet, mixing with the mushrooms.
7. Serve the chicken and mushrooms topped with pico de gallo and garnish with fresh cilantro.
8. Serve with lime wedges on the side.