3 boneless chicken breasts
3 red peppers
1 lg. sweet onion
1 chicken bouillon cube dissolved in 1 c. hot water
Sm. amount olive oil
Onion powder
Garlic powder
Black pepper
Lawry's seasoned salt

Cut chicken into bite-size chunks, sprinkle with garlic and onion powders, pepper and seasoned salt. Saute in oil. Add diced onion, peppers and bouillon. Cover and cook slowly until peppers done to taste. May be thickened with flour/water mixture if gravy desired. Serve over rice.

May add diced celery.