1 onion
1 green bell pepper
2 sm. zucchini
2 tomatoes
2 cloves garlic
2 skinless, boneless chicken brats, about 1 lb. in all
2 tbsp. olive oil
1 1/2 tsp. dried oregano
1 1/2 tsp. dried basil
Salt and pepper
2 tbsp. lemon juice

Chop onion, cut pepper into rings. Slice zucchini. Cut tomatoes into wedges. Mince garlic. Cut chicken into crosswise strips. Saute onion and pepper rings in 1 tablespoon oil in frying pan over medium high heat until soft, about 3-4 minutes. Add zucchini and cook until begins to brown, 3-4 minutes. Add tomato and cook until soft, about 3 minutes.

Push vegetables to one side, add remaining 1 tablespoon oil and cook chicken, stirring until it starts to brown, about 2 minutes. Stir in garlic, herbs, 1 teaspoon salt, and 1/2 teaspoon pepper and cook until chicken is done and liquid evaporated, about 5 minutes. Add lemon juice before serving.