Monterrey Chicken with Pico de Gallo {Chili’s Copycat}

Submitted by Megan Allphin - added 8/21/26

(Originally shared in the Durham 1st Ward Cookbook.)

Ingredients

• 6 strips thick-sliced bacon or turkey bacon (sliced or chopped)
• 1 1/2 cups shredded pepper jack or Monterey jack cheese
• 1 1/2 cups chopped tomatoes (about 2 medium tomatoes or 3 Romas)
• 1/4 cup small diced red onion
• 3 Tbsp. chopped cilantro (2-3 Tbsp.)
• 2 garlic cloves (finely minced or pressed through a garlic press)
• 1 Tbsp. finely minced jalapeno (leave seeds and ribs in for more heat)
• 2 Tbsp. fresh lime juice (1-2 Tbsp.)
• 1 drizzle of extra virgin olive oil
• 3 Tbsp. Dijon mustard
• 3 Tbsp. Worcestershire sauce
• 2 Tbsp. brown sugar
• 2 tsp. salt (I use coarse kosher salt)
• 1/2 tsp. pepper
• 6 thin-cut boneless (skinless chicken breasts - or slice thick chicken breasts in half, like a hamburger bun, or pound to about 1/4-in thick)

Instructions

1. For the chicken, in a small bowl, whisk together the Dijon mustard, Worcestershire, brown sugar, salt and pepper.
2. Place the chicken in a gallon-size Ziploc bag or shallow dish. Coat the chicken with the marinade mixture; there isn't a ton of marinade, so a thin coating is just fine. Refrigerate for at least 30 minutes (or up to 24 hours).
3. While the chicken marinates, in a large skillet, cook the bacon until crisp. Remove the bacon to a bowl to cool slightly. Add the shredded cheese and toss. Set aside.
4. For the pico de gallo, in a medium bowl, combine the tomatoes, onion, cilantro, garlic, jalapeño, and lime juice. Drizzle with a teaspoon or so of olive oil. Season with salt and pepper (important!). Refrigerate until ready to serve.