1. Cut the lemon in half. Juice 1 of the lemon halves. Set aside. Cut the remaining lemon half into thin rounds, then cut each round in half (half moon shapes), remove any seeds. Set aside.
2. Heat the oil in a large skillet over medium-high heat.
3. Add in the chicken and Moroccan Seasoning to the pan. Sauté for 5 minutes, stirring occasionally.
4. Then stir in the lemon juice, sliced lemons, and tomatoes - sauté for 3 minutes. Serve warm.