4 chicken breast fillets
1 tablespoon chili powder
2 tablespoons olive oil
1 large sweet onion, diced
1 jalapeno pepper, seeded and minced
2-3 tomatoes, seeded and diced
1 small bunch cilantro, washed and minced (about 2 tablespoons)
½ teaspoon salt
Wash chicken fillets and pat dry. Sprinkle both sides with chili powder.
Heat oil in large skillet over medium heat.
Add diced onions and minced jalapeno. Stir until translucent. Push onions to the side of the skillet. Add chicken breasts and reduce heat to medium-low. Turn over when cooked halfway-through. Cook 2-3 minutes. Pour tomatoes over onions. Add cilantro and salt.