1 lb boneless, skinless chicken breasts
1 tsp cumin
1/2 tsp cayenne pepper
1 tsp garlic salt or to taste
2 tsp tumeric
3 Tbs olive oil, divided
3 garlic cloves, minced
2 yellow onion, finely diced
2 cup canned tomatoes, crushed
14 oz roasted red peppers, drained
1 can coconut milk, unsweetened, light 14 oz.
1 Tbs lemon juice
Preparation
Make sure chicken breasts are trimmed of any fat, pat dry with a paper tower to ensure seasoning goes on evenly.
Using a fork mix together all seasonings and break apart any clumps.
Dip chicken breasts into the mixture and coat all sides evenly.
Heat 2 tablespoons of olive oil in a large skillet.
Add chicken breasts to the heated oil and cook until chicken is browned on each side.
Add the other tablespoon of olive oil into the hot skillet and immediately add onions, sauté until translucent. Add in garlic until fragrant.
Add tomatoes and roasted red peppers and continue to cook for 5 minutes, or until tomatoes are soft.
Stir in the coconut milk and bring to a simmer; simmer until sauce thickens.
Add chicken back into the pan and cook all together until chicken has reached an internal temperature of 165F.
Garnish with squeezed lemon juice, cilantro or green onion. Optional- serve with rice.
