4 boneless chicken breasts
1 T. canola oil
2 green, red or yellow bell peppers
1 onion, sliced
1 t. cumin
2 t. chili powder
1 t. garlic
1/2 c. water or chicken broth

In a heavy cast-iron skillet, heat the pan until very hot. Add the chicken and saute for 1-2 minutes. Then add the vegetables and stir. Add the spices and stir to combine. Next, add the water or stock and stir. Cook the chicken for 5-7 minutes until opaque.

Serve with tortillas and salsa.
Serves 4