Mexican Chicken with Pico de Gallo

Chicken
4 chicken breasts
1 tbsp cumin
1 tbsp oregano
1 tsp fresh ground pepper
2 tbsp olive oil

Pico de Gallo
3 tomatoes, diced
1/2 white onion, minced
3 tablespoons chopped fresh cilantro
1/2 jalapeno pepper, seeded and minced
1/2 lime, juiced
1 clove garlic, minced
1 pinch garlic powder
1 pinch ground cumin
sea salt and ground black pepper to taste

Heat grill to medium heat. Place chicken breasts in a large ziploc bag. Tenderize/pound out the chicken with a rubber mallet or rolling pin until chicken is an even thickness. Place chicken on a plate and sprinkle cumin, oregano and pepper. Drizzle with olive oil and give the chicken breasts a massage to work the spices into the chicken. Place on heated grill and cook for 10 - 15 minutes or until the juices run clear. 

For the pico de gallo: Stir the tomatoes, onion, cilantro, jalapeno pepper, lime juice, garlic, garlic powder, cumin, salt, and pepper together in a bowl. Refrigerate at least 3 hours before serving.

Top chicken with pico de gallo and enjoy!