Lemon Pepper Chicken
With Tomatoes and Potatoes

Ingredients:
Lemon Juice
Lemon Pepper Seasoning

Kiko-man Soy Sauce

Chicken Breast
Tomatoes

Potatoes

Steps:
Cut about 3 chicken breasts fully de-thawed into smaller pieces so they can cook thoroughly. First, butterfly the chicken breasts, then slice into small pieces (think flatter more rectangular dicing).

Marinade (amounts can be tweaked to preferences)
-Cover your cut up chicken breast thoroughly in lemon pepper seasoning.
-Get a good zip-lock bag (think gallon sized, that you aren't worried about leaking) double bag to be safe.
-Put all the chicken in the bag
-1 cup of lemon juice
-A big splash of avacado oil (or olive oil)
-Mix in the bag thoroughly
-Add 1/4 cup of soy sauce

Close both bags securely.
Leave in fridge (for at least 2 hours, however preferably start this the night before or morning of)

Cooking
(for convenience you should partially pre-cook the potatoes, boil 4 or 5 big potatoes to about 80% completion at home (if you can't tell err on the side of cooked more)) 
Cut the potatoes into 4ths or 5ths

Get 4 garden variety tomatoes, dice.

Put a small amount of oil at the bottom of your Dutch oven. And put Dutch oven over the briquets. Mostly drain/empty the marinade leaving only a little of it to go in with the chicken. Put all chicken into Dutch oven.
Close lid.

25min later flip all chicken,
close lid.

10 min later
add tomatoes and potatoes.

10 min later
stir

another 5-10 min the dish is probably done but make sure to use a thermometer or cut up some of the chicken pieces (the largest ones) to check if the chicken is fully finished.