Heat a large non-stick skillet with lid over medium heat.
Sautee onions, green beans and orange pepper for 5 minutes.
Add 1/2 cup chicken broth.
Cover and simmer until green beans are slightly tender, 10-15 minutes.
Add tomatoes and more broth if needed. Cook for an additional 3 minutes.
While tomatoes are cooking, zest and juice the lemon. Mix lemon juice, zest, garlic and chopped parsley together.
Remove green bean mixture from heat; toss with lemon juice mixture. Transfer to a serving plate or platter. Salt & pepper to taste.