Season the chicken with the lemon juice, salt and pepper. Set aside for 15 minutes. In a sauce pan over medium-high heat, warm the oil. Working in batches, brown the chicken on both sides, about 9 minutes per batch. Transfer to a plate.

Add the onion and bell pepper to the same sauce pan and cook, stirring occasionally, until softened, 3 to 4 minutes. Add the garlic and cook about 1 minute more.

Add the broth, tomato sauce, sugar, cumin and oregano and bring to a boil, scraping up the browned bits from the pan bottom.

Return the chicken to the pot, reduce the heat to low, and add the carrots and green beans. Cover and simmer until the chicken is cooked, about 25 to 30 minutes. Sprinkle fresh cilantro and serve over white rice.