From lemon, grate 1 teaspoon peel; set aside. Into pie plate, squeeze 1 tablespoon juice. Add chicken; turn to coat.
In 12-inch skillet, heat 1 teaspoon oil on medium-high. Add onion, peppers, 2 tablespoons water, and 1/4 teaspoon each salt and freshly ground black pepper. Cook 3 minutes or until softened, stirring. Transfer to large plate.
In same skillet, heat 1 teaspoon oil on medium-high. Add peas, 2 tablespoons water, and 1/8 teaspoon each salt and black pepper. Cook 2 to 3 minutes or until beginning to brown, stirring occasionally. Add to pepper mixture.
In same skillet, heat 1 teaspoon oil on medium-high. Add chicken; sprinkle with 1/4 teaspoon salt. Cook 3 minutes or until golden, stirring once. Return vegetables to pan; add remaining 1/4 cup water. Cook 1 minute or until saucy, stirring. Stir in dill, 1/4 teaspoon salt, and reserved peel.