▢1 pound boneless, skinless chicken breasts, 1-inch to 1-1/2 inch thick
▢1 teaspoon ground cumin
▢1 teaspoon smoked or sweet paprika
▢1 teaspoon dried oregano
▢½ teaspoon cayenne pepper, If you like spicy food, use 1 teaspoon cayenne pepper. If you don’t like spicy food, omit the cayenne pepper.
▢1 teaspoon salt, or to taste
▢¼ teaspoon freshly ground black pepper, or to taste
▢3 tablespoons olive oil, divided
▢1 small yellow onion, finely diced
▢3 cloves garlic, minced
▢2 cups seeded and diced tomatoes, or use 1 can (14 ounces) diced tomatoes, well drained
▢1 can (14 ounces) unsweetened, lite coconut milk
▢chopped fresh cilantro, for garnish
INSTRUCTIONS
Pat dry the chicken breasts with paper towels and set aside.
In a small mixing bowl combine cumin, paprika, oregano, cayenne pepper, salt, and black pepper; stir until thoroughly incorporated.
Rub the seasoning mixture all over the chicken breasts.
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add chicken breasts to the heated oil and cook for 6 to 7 minutes on each side or until browned and almost cooked through. Cooking time will depend on the size of the chicken breasts.
Remove chicken from skillet and set aside on a plate; keep covered.
Add remaining olive oil to the skillet; add onions to the heated oil and cook for 2 to 3 minutes, or until tender and translucent.
Stir in garlic and cook for 30 seconds. Add tomatoes and continue to cook for 5 minutes, or until tomatoes are soft.
Stir in the coconut milk and bring to a simmer; let simmer for 5 minutes, or until sauce thickens.
Return chicken breasts to the skillet; reduce heat to medium-low and cook for 4 to 5 more minutes, or until chicken is cooked through. Chicken is done when internal temperature registers at 165˚F.
Taste the sauce for salt and pepper; adjust accordingly.
Garnish with cilantro or parsley, and serve.
NUTRITION
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