Mexican Chicken


4 thin cut boneless, skinless chicken breasts
1/2 teaspoon ground cumin
1/2 teaspoon oregano
1/4 teaspoon chili powder
1/8 teaspoon cayenne pepper
2 tablespoons canola oil
Salt and ground black pepper, to taste

Toppings below


Heat oil over medium low heat in skillet. In a small bowl mix together all seasonings. Sprinkle evenly over both sides of chicken. Season with salt and ground black pepper to taste. Brown chicken on each side for 3 to 4 minutes or until cooked through and no longer pink in center. Slice or shred to make a perfect filling for chicken quesadillas, burritos or enchiladas. Top with low fat cheddar, salsa, sliced avocado, fresh cilantro or your other favorite toppings!