1 large lemon
3 tablespoons olive oil
4 tablespoons Moroccan Seasoning
1 1/2 pounds boneless skinless chicken breasts, cut into 1 inch pieces
1 pint cherry or grape tomatoes, halved
1. Cut the lemon in half. Juice 1 of the lemon halves. Set aside. Cut the remaining lemon half into thin rounds, then cut each round in half (half moon shapes), remove any seeds. Set aside.
2. Heat the oil in a large skillet over medium-high heat. Add in the Moroccan Seasoning and chicken to the pan. Sauté for 5 -7 minutes.
3. Then stir in the lemon juice, sliced lemons, and tomatoes - sauté for 3 minutes. Serve warm.