1 tablespoon canola oil
4 skinless boneless chicken breasts
1 medium red onion, thinly sliced (about 1 cup)
1 medium yellow bell pepper, juilenned (about 1 cup)
3 tablespoons fresh lime juice
1 clove garlic, minced
1 teaspoon shredded lime peel
1/4 cup chicken broth
1/4 teaspoon black pepper

In a medium skillet, heat oil over medium heat. Add chicken; cook, turning once, until browned, about 6 minutes. Transfer chicken to a plate; cover with foil to keep warm.

Add onion, yellow pepper, lime juice, garlic, and lime peel to skillet. Cook, stirring constantly, about 4 minutes.

Return chicken to skillet. Add broth and black pepper. Cook, covered, until chicken is cooked through and no longer pink, about 10 minutes.

Transfer chicken and vegetables to a serving platter. Serve.

Serves 4