Peprika Chicken

2 skinless chicken breasts
apx. 1 tbl spoon extra virgin olive oil
1/2 clove of garlic
apx. 1 tspn spanish peprika
apx. 1/2 tspn chili powder
salt and pepper to taste

Sweat the garlic with the olive oil and slight pinch of salt over medium heat.
Meanwhile, chop chicken into bite sized pieces.
Add chicken into pan, turning heat up slightly.
Add salt, and pepper to taste. Add in chili powder and peprika.
Combine ingrediants, cook over medium-high heat until chicken is tender.

Use as a taco filling, salad topping, or rice topper.
Goes great with sour cream, guacamole, salsa, or cheese.