2 tablespoons vegetable oil 2 medium bell peppers -- cut into 1/4-inch strips 1 small onion -- chopped (1/4 cup) 1 clove garlic -- finely chopped 1 pound skinless boneless chicken breasts -- cut into 1-inch pieces 1 teaspoon salt 1/8 teaspoon pepper 1/2 lemon 4 cups hot cooked couscous OR 4 cups hot cooked rice

Heat oil in 10-inch skillet over medium-high heat. Cook bell peppers, onion and garlic in oil about 5 minutes, stirring occasionally, until peppers are almost tender. Stir in chicken, salt and pepper. Cook about 8 minutes, stirring occasionally, until chicken is no longer pink in center. Squeeze juice from lemon over chicken mixture. Serve with couscous.

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