1 onion
1 green bell pepper
2 sm. zucchini
2 tomatoes
2 cloves garlic
2 skinless, boneless chicken breasts (about 1 lb.)
2 tbsp. olive oil
1 1/2 tsp. dried oregano
1 1/2 tsp. dried basil
Salt and pepper to taste
2 tbsp. lemon juice

Chop onion. Cut pepper into rings. Cut tomatoes into wedges. Mince garlic. Cut chicken into crosswise strips. Saute onion and pepper rings in 1 tbsp. oil in frying pan over medium high heat until soft. Add zucchini and cook until it begins to brown. Add tomato and cook until soft.

Push vegetables to one side, add remaining 1 tbsp. oil and cook chicken, stirring until it browns. Stir in garlic, herbs, 1 tsp. salt and 1/2 tsp. pepper and cook until chicken is done and liquid evaporates (about 5 minutes). Add lemon juice before serving.