Monterey chicken with pico de gallo dairy and gluten free

MONTEREY CHICKEN WITH PICO DE GALLO {CHILI'S COPYCAT}

CHICKEN:

•  3 tablespoons Dijon mustard
•  3 tablespoons Worcestershire sauce (Gluten Free)
•  2 tablespoons brown sugar
•  2 teaspoons salt (I use coarse, kosher salt)
•  1/2 teaspoon 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-inch thick)

TOPPINGS:

•  6 strips thick-sliced bacon or turkey bacon, sliced or chopped
•  1 1/2 cups chopped tomatoes, about 2 medium tomatoes or 3 Romas
•  1/4 cup small diced red onion
•  2-3 tablespoons chopped cilantro
•  2 garlic cloves, finely minced or pressed through a garlic press
•  1 tablespoon finely minced jalapeno (leave seeds and ribs in for more heat)
•  1-2 tablespoons fresh lime juice
•  Drizzle of extra virgin olive oil

INSTRUCTIONS

1. For the chicken, in a small bowl, whisk together the Dijon mustard, Gluten Free 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. 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.
5. Preheat a grill pan or outdoor grill (could probably even use an oven broiler or regular skillet on the stovetop) to medium-high.
6. Remove the chicken from the dish or bag, letting excess marinade drip off. Cook the chicken for about 4-5 minutes per side (exact time will depend on thickness of chicken) until an instant-read thermometer registers 165 degrees F at the thickest part.
7. Without removing the chicken from the grill pan/grill, top the chicken with an equal amount of bacon warm another minute or so.
8. Serve the chicken with the pico de gallo and prepare to be wowed - so delicious!

Source: Mel's Kitchen Cafe

Note: the original recipe called for 1 1/2 cups of shedded pepper jack or Monterey jack cheese to be mixed with the bacon and put on at the end to melt on.