GETTING READY

1. Season chicken generously with salt and pepper.

MAKING

2. In a large saute pan over high flame, pour olive oil and swirl to coat the bottom.

3. Place chicken breasts into the pan. Cook for 4 minutes or until golden brown on the first side, flip and brown for an additional 4 minutes.

4. Take the chicken breasts out of the pan and place on a plate. Cover the plate with aluminum foil and set aside.

5. In the same pan over medium-high flame cook the onion for 10 minutes or until it become slightly caramelized.

6. Add the chicken breasts back into the pan and pour in the chicken stock until the liquid is half way up the chicken (2-3 cups).

7. Top the chicken with the bell peppers, cover and cook for an additional 15 minutes or until chicken is no longer pink and has an internal temperature of 165˚F.

8. Stir in the tomatoes, lemon zest and the juice of one lemon.

SERVING

9. Serve chicken, vegetables and cooking liquid over a starch such as orzo, couscous or even rice. Enjoy!