Chicken Dill Saute

• 1 lemon
• 1 lb. skinless, boneless chicken-breast halves
• 3 tsp. Extra virgin olive oil
• 1 small onion
• 2 large peppers (orange and yellow)
• 1/2 c. water
• salt
• Pepper
• 8 oz. sugar snap peas
• 13 c. fresh dill

1. From lemon, grate 1 teaspoon peel; set aside.
2. Into pie plate, squeeze 1 tablespoon juice.
3. Add chicken; turn to coat.
4. In 12-inch skillet, heat 1 teaspoon oil on medium-high.
5. Add onion, peppers, 2 tablespoons water, and 1/4 teaspoon each salt and freshly ground black pepper.
6. Cook 3 minutes or until softened, stirring.
7. Transfer to large plate.
8. In same skillet, heat 1 teaspoon oil on medium-high.
9. Add peas, 2 tablespoons water, and 1/8 teaspoon each salt and black pepper.
10. Cook 2 to 3 minutes or until beginning to brown, stirring occasionally.
11. Add to pepper mixture.
12. In same skillet, heat 1 teaspoon oil on medium-high.
13. Add chicken; sprinkle with 1/4 teaspoon salt.
14. Cook 3 minutes or until golden, stirring once.
15. Return vegetables to pan; add remaining 1/4 cup water.
16. Cook 1 minute or until saucy, stirring.
17. Stir in dill, 1/4 teaspoon salt, and reserved peel.

lemon, skinless, extra virgin olive oil, onion, peppers, water, salt, pepper, sugar snap peas, dill

Taken from www.delish.com/recipefinder/chicken-dill-saute-recipe-ghk0511 (may not work)