Yield: 4 servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Chopped Tomato |
| 3 tablespoons | Peeled, Chopped Cucumber |
| 3 tablespoons | Chopped Green Pepper |
| 1 tablespoon | Chopped Purple Onion |
| 1 small | Jalapeno Pepper Chopped |
| 1 tablespoon | Ground Cumin |
| 1 teaspoon | Pepper |
| 4 \N | (4 Oz. ) Chicken Breasts |
| \N \N | Boned And Skinned |
| 1 tablespoon | Red Wine Vinegar |
| \N \N | Cherry Tomatoes (Optional) |
| \N \N | Fresh Basil (Optional) |
Combine Tomato, Cucumber, Green Pepper, Purple Onion & Jalapeno Pepper in A Small Bowl & Set Aside. Combine Cumin & Pepper. Rub All Sides Of Chicken Breasts With This.Place A Large Cast Iron Skillet Over Medium High Heat Until Hot. Add Chicken & Cook 6 Min. On Each Side OR Until Tender. Remove From Skillet, Reserving Drippings in Skillet. Set Chicken Aside.
Add Vinegar To Pan Drippings & Cook 2 Min, Stirring Constantly. Pour Over Reserved Vegetable Mixture, Tossing Well. Thinly Slice Each Chicken Breast Diagonally Across Grain & Arrangeon Individual Serving Plates. Serve With Reserved Vegetable Mixture.Garnish Each Serving With Cherry Tomatoes & Basil.
155 Cal. Per Chicken Breast Half & 3 T. Vegetable Mixture.