1 pound skinless, boneless chicken breast halves
1 large tomato, sliced
4 cloves garlic, minced
1 red bell pepper, cut in 1/2 inch cubes
2 teaspoons dried oregano
1 green bell pepper, cut in 1/2 inch cubes
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary, crushed
1 teaspoon dried rosemary
1 teaspoon dried basil
1 teaspoon dried lemon peel
1 teaspoon salt
4 teaspoons lemon zest
1/2 teaspoon ground black pepper
Place chicken in a large saucepan. Cover with water to cover. Bring water to a boil. Reduce heat, cover, and simmer for 30 minutes. Remove chicken and shred.
Place tomato slices in a large resealable plastic bag. Pour chicken broth over tomato slices. Add garlic and bell pepper to tomato slices and toss.
Reserve the chicken for another day. Brush chicken with lemon pepper oil and toss with basil, oregano, rosemary, rosemary, basil, oregano and rosemary.
Pour chicken broth mixture over chicken and toss with lemon pepper.
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