Clean and wash chicken with flour. Rinse again.
Mix in green seasoning and salt.
Cover and refrigerate to marinate for four hours to overnight.
Place a griddle pan on medium heat.
Brush the pan with oil.
Leave to heat up for 10 minutes.
Place the chicken breast on the hot pan.
After 6-8 minutes, check if the chicken releases from the pan, leave until it does.
Flip the chicken.
Cook for another 6-8 minutes.
Remove from the heat and set aside.
Once cool, dice into 1-inch pieces.
Place a small pot on medium heat.
Add oil and allow to heat up.
Toss in onions and cook until translucent (2 minutes).
Mix in sweet peppers and fresh herbs.
Cook for another 2 – 5 minutes.
Set aside to cool.
Mix diced chicken with cooled veggies.