Chicken with "colored ribbons"

Ingredients:

1 Medium red bell pepper, cut into stripes
1/2 medium yellow bell pepper, cut into stripes
1/2 medium green bell pepper, cut into stripes
1 cup onion slices
1 teaspoon olive oil and 2 teaspoon olive oil and 3 teaspoon olive oil divided
1/4 teaspoon salt and 1/4 teaspoon salt divided
1/4 teaspoon pepper and 1/4 teaspoon pepper divided
3 medium garlic cloves, minced
4 boneless chicken breast halves (preferably  skinless)
2/3 cup broth
1 teaspoon  dried Italian herbs, crumbled

Directions:
1) In small bowl, mix together the garlic, Italian herbs, 2 teaspoons oil, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Using your fingertips, rub the mixture over the chicken. Preheat the oven at 180C.

2) Heat a grill pan over a medium-high heat for two minutes with the remaining olive oil. Cook the chicken each side until golden brown, about 4 minutes each side.

3) Transfer the grill pan the the oven and bake for 15 minutes.

4) Meanwhile, heat a Dutch oven to medium-high heat with olive oil. Add the bell peppers and onions. Cook for about 8 minutes or until the onion caramelize.

5) Reduce the heat to low. Sprinkle 1/4 teaspoon salt and 1/4 pepper over the bell pepper and onion. Cook for about 8 minutes or until the bell pepper begin to brown. Add the broth.

6) Transfer the chicken into the Dutch oven and increase the heat to medium-high. Bring to a simmer. Spoon some of the broth and bell pepper mixture over the chicken. Reduce the heat and simmer again for 5 minutes.

7) Spoon the bell pepper mixture and chicken onto plates. Spoon the sauce over all.