Pico De Gallo Chicken Skillet

1. Season the chicken breasts all over with salt and pepper. Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 3-4 minutes per side until browned.

2. Meanwhile, stir together the tomatoes (with juices), jalapeno, garlic, cilantro, scallion and lime juice. Pour over the chicken breasts. Cover, and cook for 10-15 minutes until cooked through.

3. Serve immediately.

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Nutrient	Quantity
Total fats	56.5546 g
Protein	100.4943 g
Carbohydrates	26.5862 g
Energy	1018.4058 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.487 g
Water	829.3259 g
Aspartic acid	9.2073 g
Calcium, Ca	174.1169 mg
Lutein + zeaxanthin	1726.2593 g
Fiber, total dietary	8.0399 g
Fatty acids, total saturated 22:0	0.0176 g
Carotene, beta	2622.182 g
Niacin	48.1297 mg
Vitamin A, RAE	347.5441 g
Arginine	6.0894 g
Riboflavin	0.5591 mg
Tocopherol, beta	0.0669 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0028 g
Fatty acids, total saturated 20:1	0.4956 g
Glutamic acid	16.1976 g
Stigmasterol	0.06 mg
Sodium, Na	325.1969 mg
Fatty acids, total saturated 16:1 undifferentiated	2.4422 g
Total lipid (fat)	56.5546 g
Manganese, Mn	0.7933 mg
Fructose	6.066 g
Proline	4.5196 g
Fatty acids, total saturated 16:0	10.4891 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0035 g
Sucrose	0.0726 g
Choline, total	340.7378 mg
Sugars, total	14.0487 g
Serine	3.5103 g
Fatty acids, total saturated 10:0	0.0002 g
Fatty acids, total saturated 18:0	2.751 g
Fatty acids, total saturated 20:4 undifferentiated	0.2268 g
Vitamin B-6	2.8745 mg
Selenium, Se	76.378 g
Ash	7.6686 g
Vitamin D	72.5749 IU
Fatty acids, total saturated 18:1 undifferentiated	24.1631 g
Pantothenic acid	4.166 mg
Phenylalanine	3.8823 g
Beta-sitosterol	0.04 mg
Copper, Cu	0.531 mg
Betaine	40.3851 mg
Thiamin	0.5115 mg
Retinol	108.8623 g
Methionine	2.6018 g
Iron, Fe	6.1745 mg
Carbohydrate, by difference	26.5862 g
Phosphorus, P	937.4399 mg
Folate, total	150.2914 g
Tocopherol, gamma	0.8973 mg
Fatty acids, total saturated 4:0	0.0002 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0454 g
Lycopene	10941.4866 g
Alanine	5.5885 g
Cholesterol	290.2995 mg
Valine	4.7945 g
Fatty acids, total saturated 18:2 undifferentiated	9.6341 g
Glycine	5.7496 g
Carotene, alpha	433.9836 g
Glucose (dextrose)	5.4895 g
Fatty acids, total saturated 14:0	0.3643 g
Zinc, Zn	4.8064 mg
Isoleucine	4.982 g
Tocopherol, delta	0.0006 mg
Fatty acids, total saturated 12:0	0.0456 g
Fatty acids, total polyunsaturated	10.7561 g
Fatty acids, total polyunsaturated 17:1	0.0169 g
Leucine	7.185 g
Tocotrienol, alpha	0.0512 mg
Vitamin A, IU	5119.1812 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0454 g
Folate, DFE	150.2914 g
Tryptophan	1.1228 g
Vitamin C, total ascorbic acid	89.7429 mg
Phytosterols	59.702 mg
Fatty acids, total polyunsaturated 16:1 c	0.0002 g
Fatty acids, total polyunsaturated 18:1 c	0.0014 g
Fatty acids, total saturated 20:0	0.0561 g
Tyrosine	3.2178 g
Vitamin B-12	1.5422 g
Vitamin K (phylloquinone)	256.1035 g
Fatty acids, total saturated	14.0902 g
Histidine	2.9302 g
Fatty acids, total monounsaturated	27.3443 g
Threonine	4.1335 g
Folate, food	150.2914 g
Fatty acids, total polyunsaturated 17:0	0.0031 g
Vitamin D (D2 + D3)	1.8144 g
Cryptoxanthin, beta	9.9462 g
Vitamin E (alpha-tocopherol)	6.2953 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0907 g
Fatty acids, total trans	0.4763 g
Magnesium, Mg	183.4987 mg
Lysine	8.0409 g
Potassium, K	2335.9601 mg
Cystine	1.2834 g
Fluoride, F	9.7806 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Olive oil	1 tablespoon	119.34	0	13.5
Chicken breast	1	780.1798	0	41.9573
Tomato	15 ounces	76.5436	16.5419	0.8505
cilantro	2 tablespoons	0.46	0.0734	0.0104
Garlic Clove	1	4.47	0.9918	0.015
lime juice	1 tablespoon	3.7812	1.2735	0.0106
jalapeño	1 tablespoon	1.6312	0.3656	0.0208
salt pepper	0	0	0	0
scallion	1	32	7.34	0.19