Chicken Santa Cruz

Ingredients

• Chicken breasts (4, boneless and skinless)
• Olive oil (2 tablespoons)
• Onion (1, chopped)
• Garlic (3 cloves, minced)
• Bell peppers (2, any color, diced)
• Tomatoes (2, diced)
• Cumin (1 teaspoon)
• Paprika (1 teaspoon)
• Salt (1 teaspoon, adjust to taste)
• Black pepper (1/2 teaspoon, adjust to taste)
• Fresh cilantro (1/4 cup, chopped (for garnish))

Instructions

1. Heat the olive oil in a large skillet over medium heat.
2. Add the chicken breasts and sear until browned on both sides, about 5 minutes per side. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the chopped onion, minced garlic, and diced bell peppers. Sauté until the vegetables are softened, about 5 minutes.
4. Stir in the diced tomatoes, cumin, paprika, salt, and black pepper. Mix well to combine.
5. Return the seared chicken to the skillet, nestling it into the vegetable mixture. Cover the skillet and simmer on low heat for 20 minutes, or until the chicken is fully cooked and juices run clear.
6. Once cooked, sprinkle with fresh cilantro before serving. Serve hot with rice or crusty bread to soak up the delicious juices.