Herbed Chicken with Mint-Pepper Salsa

Trim any excess fat from the chicken thighs. Sprinkle with salt and season with fresh ground pepper. Heat a large frying pan, preferably non-stick, over medium high heat. Add 1 tsp of oil, then peppers. Stir-fry until peppers soften, about 2 mins. Remove from pan. Add 1 tbsp of oil to pan, then add chicken. Cook until lightly golden, 3-4 min per side. Transfer to plate. Do not crowd pan, work in batches if necessary. Whisk remaining 2 tsp of oil with dijon, lemon juice and zest in a large bowl. Stir in peppers and mint until combined. Return chicken and lemon dijon mix to pan, at medium heat. Add 1/2 cup water. With wooden spoon ( don't wanna ruin your non-stick pan) scrape up and stir in any brown bits from pan bottom. (these are flavor!!!) Reduce heat to medium low. Cover and simmer until chicken feels springy when pressed, 4-6 mins. Transfer chicken to a platter and keep warm. Increase pan heat to high and boil remaining juices and peppers untill reduced. Pour over chicken. Serve with salsa!