Instructions: 3 Bell peppers, preferably a mix of colors, seeded and cut in julienne (may substitute carrots, bok choy or steamed snow peas)

For the vinaigrette: In a food processor or blender, combine all vinaigrette ingredients until emulsified. Set aside.

For the chicken: Place the chicken in a shallow bowl, drizzle with half of the vinaigrette and turn to coat both sides. Set aside for 30 minutes. Reserve remaining vinaigrette.

Place sesame seeds on a plate. Remove chicken from marinade, allowing any excess to drip off. Dredge chicken in the sesame seeds, turning to lightly coat both sides. Discard the vinaigrette used as a marinade.

Heat a large skillet or grill pan over medium-high heat. Cook chicken, turning once, until done, 4 to 5 minutes per side. Transfer chicken to a cutting board and thinly slice on diagonal.

In a large bowl, toss peppers with remaining unused vinaigrette. To serve, divide the chicken slices and the peppers among individual plates.

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