2 to 3 boneless skinless chicken breasts
1 red bell pepper
1 green bell pepper
1 red or white onion
1 pound (give or take) red skinned potatoes
1 lemon, juiced
1 tbsp garlic
1 cup chicken broth
Salt and pepper to taste
Cut the peppers and onions into strips, I like to cut them the long way, then again in half
Season the chicken with salt and pepper, it also helps to cut them in half as well
Cut the potatoes in half moon shapes and boil just until tender (this cuts down on the cooking time later).
While the potatoes are boiling, coat the bottom of a large skillet with olive oil, add the peppers and cook for about 3 to 4 minutes, then add the onions and garlic, season with salt and pepper. Cook until the veggies are tender. Push them to one side of the skillet, add a touch more olive oil, then add the chicken, brown on one side, then flip. Squeeze the lemon juice over the chicken AND the pepper/onion mixture. Remove the peppers from the pan and set aside. Add the chicken broth to the skillet. Cook the chicken for 4 to 5 minutes more. By this time the potatoes should be done. Drain them, remove the chicken from the pan and set it aside. Add the potatoes to the pan, with a touch more olive oil and arrange in a single layer (if possible). Cook until brown and crispy, turning occasionally to your tastes. Cut the chicken breasts in strips or cubes, and return everything to the skillet, stir and heat through.
Top with cheese and/or sour cream and enjoy! I sometimes add mushrooms to mine as well.