A one pan chicken and vegetable main course that has lots of taste and takes less than 30 minutes to get on the table.
Heat 2 tablespoons of olive oil in a heavy skillet, preferably cast iron. Add the sliced peppers and onions. Cook on medium-high heat for about 5 minutes until softened. The onion may turn golden brown along the edges. Remove to a plate. If necessary to keep the bottom of the pan moistened, add another tablespoon of oil. Let the pan re-heat for about 30 seconds.
Dry the chicken breasts in a paper towel, then cook them on medium-high heat for about 3-5 minutes on each side. The outside should be a bit browned on the edges and the breasts should be almost, but not completely, cooked inside.
Add the onion and peppers back into the skillet, top with the tomatoes, olives, oregano, and fresh pepper. Then pour in the small amount of liquid (wine, chicken broth, or water), cover the skillet, and cook for an additional 3-5 minutes.
Serve with rice or potatoes.
If you start rice when you begin the chicken and vegetables, it will cook while you attend to the skillet. On the off chance that the rice is ready earlier than the chicken and vegetables, you can leave the pot of rice covered on the stove. It will stay warm until the food in the skillet is done. Just make sure to refrigerate any leftover rice.
You don't need to precisely measure the liquid. I use my 1 ounce shot glass.