Grilled Butterflied Chicken Breasts with Pico de Gallo

Healthy Eating Recipe!

4 Chicken breasts
2 cups diced Roma tomatoes, seeds removed
½ cup finely chopped cilantro
4 green onions, chopped
2 tablespoons lime juice
3 tablespoons extra virgin olive oil
Finely grated zest of one lime
Kosher salt and freshly ground black pepper to tast
2 teaspoons minced chipotle (from a can of chipotles in adobo sauce)
1 tablespoon fresh lemon juice

With a very sharp knife, carefully cut each breast in half horizontally, starting on the thicker side of the piece of meat and stopping about ¼ inch from the other side. Lay the breasts open. The breasts should now be uniformly thin, about ¼ inch in thickness. This allows the chicken to be cooked very quickly and evenly.
Mix the minced chipotle pepper with 2 tablespoons of the olive oil, 1 tablespoon of fresh lemon juice, ½ teaspoon of the kosher salt and ¼ teaspoon of the pepper or to taste. Rub this mixture all over chicken breasts and allow to rest while you prepare the Pico de Gallo.
Heat a grill pan over medium high-heat.
In a medium bowl, combine the tomatoes, chopped cilantro, green onions, lime juice, 1 tablespoon of the oil and the lime zest. Season with salt and pepper to taste.
Place chicken breasts on the hot grill pan, two at a time. Cook for approximately 5 minutes, turn and cook for approximately 2 minutes more, or till done. Set aside, keep warm, and cook remaining 2 breasts. Serve with Pico de Gallo.