1 med. onion, diced
1 lg. stalk celery, chopped
1 1/2 tsp. thyme
1 can stewed tomatoes
2 split, skinned, boneless chicken breasts
1/2 c. chopped green pepper
1 tsp. oil
1 tbsp. lemon juice
1 (10 oz.) pkg. frozen okra

Saute the onion, pepper and celery in the oil in a nonstick skillet for 5 minutes. Add the herbs and tomatoes with the liquid and the chicken. Simmer covered for about 15 minutes. Add the okra, breaking up the frozen block. Simmer 6 to 8 minutes until the okra is tender. Stir in lemon juice. Serve over rice.