INGREDIENTS
. chicken breasts, 1 per person
. 3 red bell pepper
. 2 healthy handfuls of parsley
. 2 lemons
. 4 cloves of garlic
. 2-3 cups of chicken stock, or water
. olive oil
. salt & pepper
. something to roast it in

INSTRUCTIONS
Dice up the red pepper and chop up the parsley. Put them into a smallish bowl. Juice the lemon into the bowl (dont worry about seeds). Finely chop the garlic, pull it if you want, and add that to the bowl. Add some Olive oil, 1-2 tbsp. Mix this all together. You should have a good aroma going. Season with salt and pepper.

Make sure to keep the lemon halves. Chop them into 1/8 pieces and leave to side. Get your dish ready and toss the chicken breasts in them. Space them out enough so that they don't touch. Pour in the chicken stock so it fills the dish a centimeter or whatever. Add / substitute water if you want.

Score the chicken breasts with a sharp knife. Now take your red pepper mixture and spoon it on top of the chicken breasts. Be as generous as you possibly can. Toss the lemon wedges around the pan and top with some Olive Oil, Salt, and Pepper. It should be really colorful at this point. Throw it in a hot oven (at like 350ish) until it's done. I don't really know how long it takes so i usually just feel it out. When your done, serve it and try to keep as much of the red pepper stuff on top as possible.

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