Combine olives and olive oil, 1 tablespoon oregano, half of garlic, 2 teaspoons lemon zest, 1 1/2 teaspoon salt, and 1/2 teaspoon salt, 1/2 teaspoon pepper in bowl. Pat chicken dry with paper towels and place in bowl making sure to fully coat each chicken breast. Refrigerate for 1 to 2 hours, turning occasionally.
Heat 1 1/2 teaspoon olive oil in 12-inch skillet over medium high heat until just smoking. Cook chicken 3-5 minutes, until browned on each side and then transfer to plate. While chicken is cooking microwave 1 1/4 cup broth and rice in covered large bowl unitl liquid is absorbed, 6-8 minutes.
Add remaining 1 1/2 teaspoons oil, adding onions and peppers to empty skilletover medium heat until softened, about 5 minutes. Stir in 2 teaspoons oregano and remaining garlic, cook until fragrant, about 30 second. Add remaining 3/4 cup chicken broth, par-cooked rice bring to boil, scraping up any browned bits. return chicken and any accumulated juices to skillet and cook, covered, over medium low heat until meat registers 165 degrees, 8-12 minutes. Keep lid on and take off heat, let rest 10minutes
Off heat, stir in tomatoes and 2 tablespoons cilantro, remaining oregano, 1 teaspoon lemon zest over chicken and rice. Season with salt and pepper to taste and Enjoy
