Ingredients

• 1 cup green bell pepper, cut julienne style
• 1 cup red bell pepper, cut julienne style
• 1/2 cup green beans
• 1/2 cup carrots, thinly sliced
• 1 pound  boneless,skinless chicken breasts
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 3/4 teaspoon dried thyme leaves
• 1/4 teaspoon black pepper

Preparation

1. Place bell peppers, green beans and carrots in an 8″ square baking dish.
2. Arrange chicken breasts over vegetables. Sprinkle evenly with lemon juice and olive oil.
3. In small bowl, combine black pepper and thyme. Mix well. Sprinkle evenly over chicken and vegetables.
4. Cover dish with plastic wrap. Microwave on high for 10 to12 minutes until chicken is no longer pink and juices are clear. (Rotate dish a half turn after 5 minutes if you do not have a rotating microwave.)
5. Serve each chicken breast with 1/2 cup vegetables.

Helpful hints

• Use frozen vegetables for an even faster meal.