2-3 T olive oil
Bell peppers/mini sweet peppers, chopped or sliced (at least one Bell and/or a pile of minis)
A few cloves of garlic, minced
1 T chili powder (try more)
1 T oregano
A few dashes each coriander, cumin, and basil
¼ c lime juice
Sauté the chicken in the olive oil. Season with salt and lemon-pepper. When the chicken is cooked on the outside, but not all the way through, add the peppers, garlic, and other seasonings. Continue to sauté.
Add the lime juice when everything else is about done cooking.
Serve with quinoa or rice.