4 boneless skinless chicken breasts, rinsed and patted dry
1 onion, chopped
1 bunch cilantro, chopped
2 cans diced tomatoes
1 garlic clove, minced
Salt and Pepper
Heat a large non-stick skillet that has a lid; drizzle some olive oil into the pan.
Sprinkle some chili powder on one side of the chicken breasts. Place the breasts in the skillet seasoned side down. Sprinkle chili powder on the other side. Cook the chicken breasts for about 4 minutes on each side. Remove from pan and set aside.
Add the onion and garlic to the pan. Add a little more olive oil if needed. When onion is translucent, add cilantro and the two cans of tomatoes. Sprinkle a little cayenne into the salsa to taste. Bring to boil, return the chicken breasts to the pan and cover. Cook for another five minutes, until chicken breasts are cooked through.
Serve chicken breasts with some of the salsa on top. Salt and Pepper to taste.