Pat the chicken breast dry with paper towels after washing thoroughly.
Season the chicken breast on both sides with the first 3 ingredients.
Place on a wire rack to let air dry for 10-15 minutes after seasoning.
In a medium or large skillet place the olive oil under medium heat.
Place the chicken breasts in the skillet cook on each side 5-7 minutes until golden brown.
Remove the chicken from the pan. Pour off the excess oil leaving around a half tablespoon.
Add the bell peppers, onion and garlic to the pan. Using a wooden spoon stir the mixture to brown slowly adding ½ cup of the chicken broth.
Use the spoon to deglaze the pan and help to incorporate the browned remnants from the chicken. Heat the mixture to a rolling boil and then reduce the flame.
Add the chicken breasts to the pan one at a time. Pour the remaining chicken broth in the pan and cover.
Cook on low heat for 20 minutes until chicken is cooked through.
Serve over rice or couscous. Serve with your favorite steamed vegetable or salad.
Serves 4-6 depending on the portion size.