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Prepare the peppers: wash them and cut them in pieces. Place them in a roasting tin, with a sprinkle of olive oil, 2 garlic cloves, a sprinkle of oregano, black pepper and sea salt. Let them roast 20 min in a medium-hot oven.
In the meantime prepare the chicken: place the fillets in a small bowl with a sprinkle of olive oil, salt, pepper, garlic, thyme and a dash of lemon juice and let them marinate for 10 min. Then cook them in a non stick pan for ten min.
Take the pepper out of the oven, and transfer them in a large non-stick pan (a wok is fine too) together with the chicken, add a sprinkle of olive oil, the remaining garlic, another dash of oregano and marjoram, and the capers. Let the flavors blend, and cook at low heat for another 10 min. Enjoy!
https://thehealthygourmet.co.uk/italian-chicken-peppers-peperonata/