Directions

1. Combine, Hellmann's® or Best Foods® Light Mayonnaise, garlic, vinegar and oregano in small bowl; remove and set aside 1 tablespoon.
2. Season chicken, if desired, with salt and pepper. Rub both sides of chicken with 1 tablespoon Mayonnaise mixture and refrigerate 20 minutes. Toss tomatoes, peppers and onion with remaining Mayonnaise mixture.
3. Heat large nonstick skillet over medium-high heat and cook chicken, turning once, until golden, about 4 minutes. Remove chicken and set aside.
4. Heat same skillet over medium-high heat and cook vegetable mixture, stirring occasionally, until peppers and onion are almost tender, about 8 minutes. Stir in water; add chicken cook covered over medium-low heat, until chicken is thoroughly cooked and vegetables are tender, about 4 minutes.
5. Transfer chicken to serving platter. Stir reserved 1 tablespoon Mayonnaise mixture into vegetables. Spoon vegetable mixture onto platter and sprinkle, if desired, with chopped cilantro. Serve with hot cooked rice.