• 2 tablespoons olive oil
• 12 ounces boneless, skinlesschicken breast halves, cut into 2-inch by 3/8-inch strips
• 1 red bell pepper, cut into 3-inch by 3/8-inch strips
• 1 yellow bell pepper, cut into 3-inch by 3/8-inch strips
• 1/2 green bell pepper, cut into 3-inch by 3/8-inch strips
• 1 medium onion, cut into 3-inch by 1/4-inch strips
• 1/4 cup fresh lemon juice
• 2 teaspoons minced fresh rosemary
• 1/2 teaspoon freshly ground pepper, or to taste

Directions:
Heat half of the oil in a large nonstick skillet or sauté pan over medium-high heat. Add the chicken; cook, stirring occasionally, for about 5 minutes, or until it is lightly browned and cooked through.

With a slotted spoon, transfer the chicken to a bowl and cover to keep warm.

Heat the remaining oil in the skillet. Add the bell pepper and onion strips; cook, stirring occasionally, for about 5 minutes or until tender. Reduce the heat to medium; add the cooked chicken, lemon juice, rosemary, and pepper; stir gently for about 1 minute, or until heated through. Taste and adjust the seasoning.