Heat 3 Tablespoons oil in large skillet. Season chicken with salt and pepper, and cook gently in oil 6 minutes until a light golden color. Remove chicken from skillet, and set aside. Add onions, chopped carrots, and garlic to oil remaining in skillet, and cook, covered, over low heat until vegetables are tender, about 20 minutes. Add broth, juice, tomatoes, and rosemary, and season to taste with salt and pepper. Simmer, uncovered, 15 minutes. Return chicken to skillet, and simmer 10 minutes on each side, until chicken is almost cooked. (Recipe may be prepared to this point a day ahead. Refrigerate chicken in sauce, and reheat gently before proceeding.) Heat remaining 2 Tablespoons oil in another skillet, and saute bell pepper 5 minutes. Add zucchini and sliced carrots, and season with salt and pepper. Increase heat, and toss vegetables until they are crisp-tender, about 6 minutes. Transfer vegetables with slotted spoon to skillet containing chicken, and simmer 5 minutes. Sprinkle with parsley and orange zest. Serve with brown rice and crisp green salad. Serves 4 to 6 . chick 4