Source: dLife

Pan-seared chicken topped with spicy salsa and bacon.

Servings

2 Bacon, cured, lower sodium
16 oz boneless skinless chicken breasts , 4 4-ounce breast halves
0.25 tsp salt
0.25 tsp black pepper
0.5 cup fresh chopped red onion
0.5 tsp ground coriander
3 medium garlic cloves , minced
1 tsp chipotle peppers in adobo sauce , one chile, diced
1 cup salsa
7 oz roasted red peppers with brine , drained and sliced
1 pinch fresh cilantro , chopped (optional)

1 Crisp bacon in a frying pan set over medium-high heat. Take bacon out of pan using a slotted spoon. When cool enough to handle, crumble bacon and reserve.
2 Season chicken with salt and pepper. Sauté chicken in bacon drippings 2 minutes per side. Take chicken out of pan. Sauté onion, coriander, garlic, and chile in pan 3 minutes. Add in salsa and bell peppers. Place chicken back in pan. Place lid on pan, and cook over medium heat for 12 minutes or until chicken is fully cooked. Top chicken with bacon and cilantro.

If you want, use bacon bits, turkey bacon, or no bacon at all.