Makes 4 Servings
1 lb skinless, boneless chicken-breast halves, cut into 1/2 inch chunks
3 tsp extra virgin olive oil
1 small onion, thinly sliced
2 large peppers, orange and yellow, sliced
1/2 cup water
Salt and Pepper
8 oz. sugar snap peas, strings removed, cut in half
1/3 cup fresh dill, chopped
1. From lemon, grate 1 tsp peel; set aside. Into a pie plate, squeeze 1 tbsp juice. Add chicken; toss to coat.
2. In 12-inch skillet, heat 1 tsp oil on medium-high heat. Add onion, peppers, 2 tbsp water, adn 1/4 tsp each salt and pepper. Cook 3 minutes or until softened, stirring. Transfer to large plate.
3. In same skillet, heat 1 tsp oil on medium-high heat. Add peas, 2 tbsp water, and 1/8 tsp each salt and pepper. Cook 2 to 3 minutes or until beginning to brown, stirring occasionally. Add to pepper mixture.
4. In same skillet, heat 1 tsp oil on medium-high heat. Add chicken; sprinkle with 1/4 tsp salt. Cook 3 minutes or until golden brown, stirring once. Return vegetables to pan; add remaining 1/4 cup water. Cook 1 minute or until saucy, stirring. Stir in dill, 1/4 tsp salt and reserved peel.
Recipe taken from Good Housekeeping, May 2011