Chicken Yucatan

"A flavorful, but not spicy, Mexican inspired dish. It cooks quickly, so if you want to serve a salad with this, get the chicken marinating and make the salad." I didn't put marination time in time on recipe since it can be anywhere from 10 minutes to 24 hours.

• Ready In: 26 mins
• Serves: 4

Ingredients

• 4  boneless skinless chicken breast halves
• 2  garlic cloves, minced
• 1  teaspoon oregano
• 1⁄2 teaspoon ground cumin
• 2  tablespoons  orange juice
• 2  tablespoons white vinegar, can use cider vinegar
• 1  dash Tabasco sauce, more if desired
• 1  tablespoon  vegetable oil
• 1  medium onion, sliced
• 2  red bell peppers, can use green, seeded and sliced
• 1 1⁄2-2  cups canned tomatoes, chopped
• 1  dash pepper

Directions

1. Cut the chicken into slices 1/8-1/4" thick. Marinate in a mixture of garlic, oregano, cumin, orange juice, vinegar, and hot sauce. Allow to marinate 10 minutes up to 24 hours, covered in the refrigerator.
2. Meanwhile, chop vegetables.
3. Heat a large skillet over medium-high heat until hot. Add oil and heat 30 seconds; add chicken and stir fry about 3-4 minutes.
4. Add onions and peppers and stir fry another 1-2 minutes, or until chicken is completely opaque. Add tomato and ground pepper and cook just until heated through.
5. Serve over brown rice with a side salad.