This could be a wonderful recipe with some tweaks. General rule of thumb for seasoning meats is 1 tsp per pound. This was woefully underseasoned. I also needed to up the seasoning with the cumin, black pepper, etc. 1/4 tsp is not nearly enough to actually add flavor to 2 lbs of chicken.
I also seared the chicken after marinating in olive oil and the seasonings. Then I sliced it and topped with the Pico.
Also, use a slotted spoon when topping the chicken with Pico de Gallo. This will help with any watery issues.
I doubled the amount of cheese and my family still put more cheese on top. Next time I think I'll make a simple queso to top with after cooking. Great idea, but the execution isn't there.
