Adapted from Everyday Food
3 pieces of chicken boneless chicken breasts
2 red bell peppers, julienned
1 big red onion, cut in one-inch pieces
half a pint of grape tomatoes, halved
a handful of red potatoes, quartered
1 tbsp fresh rosemary leaves
half a cup of parsley leaves
salt, pepper, olive oil
1. Rub chicken pieces with salt and pepper. Heat oil in a deep skillet over medium-heat. Cook chicken until brown on both sides, about 20 minutes. Transfer to a plate.
2. Add onions, rosemary, peppers and potatoes to the remaining oil and toss until potatoes are a little brown while scraping off the brown bits off the bottom of the pan. Add half a cup of water and simmer until potatoes are half-cooked, about 10 minutes.
3. Return chicken to skillet and add tomatoes. Cover skillet and cook potatoes another 10 minutes or until the chicken is cooked through. Turn off the heat and stir in parsley.