Recipe

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• 1 tbsp vegetable oil
• 4 boneless chicken breasts, cubed
• 1 small onion, sliced
• 2 garlic cloves, diced
• 2 cups chicken broth
• 1 lemon , juice of
• 2 medium potatoes, cut into small chunks
• 3 medium carrots, cut into small chunks
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 tbsp oregano (more or less to taste)

• 1 in a large stainless skillet, heat oil over med/high heat.
• 2 Saute onion and garlic just until translucent. Do not let the garlic burn.
• 3 Move onions/garlic to the outside and add the chicken pieces. Sprinkle with s&p and 1/2 of the oregano.
• 4 Let brown on one side, stir and add s&p again and the rest of the oregano and cook until browned on all sides.
• 5 Add the lemon juice to deglaze the pan.
• 6 Add the vegetables and the chicken stock. Bring to a boil and then reduce to simmer until vegetables are tender and chicken is cooked through.
• 7 Serve over your favorite starch like rice or egg noodles.