4 boneless, skinless chicken breast halves.
1 teaspoon of ground cumin.
1 teaspoon of dried oregano.
Freshly-ground black pepper, to taste.
2 tablespoons of olive oil.
1 clove garlic, minced.
1 red bell pepper, cut into thin strips.
1 yellow bell pepper, cut into thin strips.
1 green bell pepper, cut into thin strips.

Cooking method:

Place the chicken breasts between sheets of plastic wrap and pound to quarter-inch thickness.

Sprinkle both sides of chicken with the ground cumin, dried oregano and ground black pepper to taste.

In a skillet over medium-high heat, heat the olive oil.

Add the chicken and saute for 1-2 minutes per side or until almost cooked through. Remove chicken to a warm platter; keep warm.

Add the minced garlic and strips of bell peppers to the drippings in the skillet, then stir-fry for 1 minute.

Reduce the heat to medium-low, then cover and cook for about 3 minutes or until the bell peppers are tender-crisp.

Return the chicken to the skillet, spooning the pepper mixture on top.

Cover and cook for about 4 minutes longer until the vegetables are tender and the chicken has completely cooked through.

Source: Pepper Recipes.