Chicken in Red Pepper Sauce

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4 skinless, boneless chicken breasts (about 8 ounces each)

1 red bell pepper, quartered

2 cups low-sodium chicken broth

1 1/2 pounds green beans, trimmed

Juice of 1/2 lemon

2 tablespoons extra-virgin olive oil

Kosher salt

2 tablespoons sliced almonds

2 cloves garlic, lightly crushed

1 thick slice country bread, cut into cubes (1 1/4 cups)

2 tablespoons capers, drained

2 tablespoons roughly chopped fresh parsley