Chicken Salsa

Serves 4

1 lb. chicken breast diced
1 lg. onion diced
1 bell pepper diced
2 28oz cans of organic no sugar added diced tomatoes
3-4 slices of jalapeno (for milder heat use green chilies)
½-1 package of McCormick fajita seasoning
2 Tbsp. lime juice
½-¾ cup water
1–3 Tbsp. olive oil
Sea salt and pepper to taste

Brown chicken in olive oil until no longer pink. Add diced onions and cook till translucent. Add bell peppers, cook till tender stirring often. If skillet gets dry spay Pam as needed. Add fajita seasoning and water. Let cook for 3-5 minutes. Stir in jalapenos or chilies. Add tomatoes and lime juice stirring well, then reduce to low and simmer for 15-20 minutes. Serve over chopped romaine or baby spinach for crunch.