Chicken Dill Saute

Makes 4 Servings

1 lemon
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