4 skinless, boneless chicken breast halves
1/2 cup lentils
1 large tomato, diced
1 small green bell pepper, diced
1 large onion, diced
1 tablespoon olive oil
Place chicken and lentils in a medium skillet. Brown over medium heat and drain.
Place tomato in the skillet and cook over medium heat until heated through. Stir in green pepper, onion, olive oil, and cook for 10 minutes or until vegetables are tender. Transfer to the same skillet and cook until lightly browned.