This is the perfect weeknight meal that is quick, easy, healthy yet still loaded with fresh flavors. 

Serves: 4
Prep: 10 minutes
Cook: 35 minutes

2 Tbsp Olive Oil
4 Chicken Breasts
Salt and Pepper
1 Onion, thinly sliced
2 Bell Peppers, seeded and sliced (choose any color)
2-3 cups Reduced Sodium Chicken Stock
1 pint Cherry Tomatoes, halved
1 Lemon, zest and juiced

In a large sauté pan over high heat drizzle olive oil to coat the bottom of the pan. Liberally season each chicken breast on both sides with salt and pepper, 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.

Take the chicken breasts out of the pan and place on a plate, cover the plate with aluminum foil so the chicken continues to cook.

In the same sauté pan over medium-high heat add in the thinly sliced onions. Cook for 10 minutes or until onions become slightly caramelized. 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). 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.

Stir in the tomatoes, lemon zest and the juice of one lemon in with the chicken and vegetables. Serve chicken, vegetables and cooking liquid over a starch such as orzo, couscous or even rice. Enjoy!

lemon-onion chicken