• 1 red bell pepper, sliced thin
• 1 orange bell pepper, sliced thin
• 1 yellow bell pepper, sliced thin
• 15-20 cherry tomatoes, halved
• My House Seasoning
• 8 frozen chicken breasts, thawed overnight in fridge

**cut recipe in half unless your want leftovers for lunch***

Chicken can still be part frozen, its ok.  Place chicken into a cast iron pot with lid.  Season chicken with seasoning, cover and place into a cold oven, turn on to 350 degrees and cook for 30 minutes.

At 30 minutes, take out and add peppers and tomatoes and more seasoning if you like.  Place back into oven and cook on 250 degrees for another 30 minutes or until you want to serve.  Remove and drain off excess water and serve.

Serve with seasoned long grain wild rice for a nice compliment. Would be good over some fresh spinach also.