Ingredients

1 tsp. chili powder
½ tsp. ground cumin
¼ tsp. garlic powder
¼ tsp. ground red pepper
6 skinless chicken breast halves
vegetable cooking spray
1 tsp. canola oil
1 (14 ½ oz.) can no salt added diced tomatoes, undrained
½ cup diced onion
1 tsp. seeded, chopped jalapeno pepper
2 tsp. cornstarch
2 Tbsp. water

Preparation

Combine first four ingredients and sprinkle over chicken. 

Coat a large skillet with cooking spray.  Add oil.  Place over medium heat until hot.  Add chicken, cook 3 minutes on each side or until browned.

Add tomatoes, green onions, and jalapeno pepper.  Bring to a boil; cover, reduce heat and simmer 20 minutes or until chicken is tender.  Transfer chicken to a serving platter, using a slotted spoon.

Combine cornstarch and water; stir well. Add to tomato mixture in skillet, bring to a boil.  Cook, stirring constantly for one minute or until slightly thickened.  Spoon over chicken.

Makes 6 servings.

Nutrition Facts

Serving size: 1 chicken breast
Calories per serving: 158
Protein: 28 grams
Carbohydrate: 5 gram
Fiber: 1 gram
Fat: 2 grams
Saturated fat: 0.5 gram
Sodium: 88 milligrams