Ingredients

• 1 tablespoon vegetable oil
• 4 skinless boneless chicken breasts
• 1 red onion, peeled and sliced
• 1 yellow pepper, seeded and cut into thin strips
• 3 tablespoons lime juice
• 1 teaspoon lime rind, finely grated
• 1 clove garlic, crushed
•   black pepper
• 150ml hot chicken stock
•   honey
•   fresh chopped parsley
•   parsley sprigs, to garnish
•   lime wedges, to garnish

Method

1. Heat oil in a large frying pan. Add chicken breasts. Cook for 5 minutes, or until evenly browned, turning chicken once during cooking.
2. Transfer to a warmed plate. Cover chicken with foil to keep warm.
3. Add onion, yellow pepper, lime juice, lime rind, garlic, honey, black pepper and half the stock to frying pan. Cook over medium heat for 5 minutes, stirring constantly.
4. Return chicken to pan. Add remaining stock. Cover pan with lid. Cook gently for 10 minutes, or until chicken is no longer pink in centre.
5. Transfer chicken, cooking liquid and vegetables to a warm serving plate. Garnish with chopped parsley, parsley sprigs and lime wedges.

Notes