Grape Tomato Pico Di Gallo

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Personally I haven’t gotten tired of grilled chicken breasts even though I’ve eaten an entire Texas-sized flock of them so far. There are hundreds of ways to top them or season them, so I rarely have the same flavor. I will qualify this by saying that I do not bake my chicken or saute them in a pan on the stove.

I always grill them on my handy dandy propane grill. Grilling them even without real coals makes all the difference in the world. Seriously. They are crispy outside and juicy inside with nice grill marks as a bonus. I’m not sure how the grill makes everything better but it really does. Best purchase I ever made.

The other night I decided to throw together a quick pico di gallo that I used to top my grilled chicken. I got carried away and actually buried my chicken under a mountain of it. It was so simple to make and took about 5 minutes, if that. Since it’s so low in calories you can bury your chicken in a proper burial under it without any guilt at all.

Grape Tomato Pico Di Gallo Grape Tomato Pico Di Gallo

  • 1 dry pint grape tomatoes
  • 1/4 cup diced red onion
  • 2 Tbsp red wine vinegar
  • 2 Tbsp chopped fresh parsley
  • Salt and pepper, to taste

Slice the grape tomatoes each in half and drop into a bowl. Dice the red onion and add to the grape tomatoes. Toss together with the red wine vinegar and parsley until mixed. Salt and pepper to taste.

Makes 4 large servings. I didn’t even calculate the macros for this recipe since the entire batch came in at less than 100 calories.

There really is chicken under there. If you look closely over by the fork you can see it just peeking out. You can change things up by using a different vinegar, different onions, adding lemon or lime juice. Throw in some sliced jalapenos if you want heat.

I love making my own pico di gallo since I can control the amounts of each ingredient, the flavor combinations, and I know there aren’t any preservatives in it. With it only taking the amount of time it takes to chop veggies, there’s no reason not to make you own. Easy peasy!


  1. Yum – looks good!! I bet it would be good on steak and fish, too!

    • I need to try that! I’m thinking a little lime juice over steak and maybe sliced mango when using on salmon. Now you’ve got me thinking about a bunch of new ways. This was so easy to make too. 🙂

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