WHAT YOU NEED:

+ chicken breast (I usually do 1-1.25lbs for us 4)

+ 2-3 bell peppers (red and yellow / orange)

+ 4-5 garlic cloves

+ 5 tablespoons olive oil

+ 2 tablespoons Dijon mustard

+ 1 lemon

+ Salt & pepper

WHAT TO DO:

1. Prep your marinate by chopping up bell peppers and mincing garlic.
2. In a mixing bowl, add 3 tablespoons olive oil, Dijon mustard, fresh lemon juice, bell peppers, garlic, and salt & pepper.
3. Mix well and set aside.
4. In a cast iron pan (or whatever you choose to cook chicken), brown your chicken on both sides in some olive oil and salt and pepper, then remove from heat.
5. Using the same pan, pour in mixture and cook down until bell peppers look soft and aromatic. Stir occasionally. 
6. Pour mixture over your chicken. I like to serve this over a bed of plain pearled cous cous, as it absorbs the juices from this dish nicely.

Tip: If you prefer, you can also cook the chicken and pepper mixture altogether in the oven. When I do this, I layer the chicken in a stainless steel baking dish and pour mixture over the chicken. I cook on 400º for about 20-25 minutes.