Chicken with Two-Olive Topping

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 2 teaspoons rosemary fresh chopped
• 2  garlic cloves minced
• 3 tablespoons olives green pitted chopped
• 3 tablespoons kalamata olives pitted chopped
• 0.8 teaspoon kosher salt 
• 2 teaspoons juice of lemon fresh
• 2 teaspoons olive oil divided
• 1  orange bell pepper 
• 1  bell pepper red
• 24 ounce chicken breast halves boneless skinless
• 1  bell pepper yellow

Equipment

• frying pan
• baking sheet
• aluminum foil
• broiler
• ziploc bags

Directions

1. Preheat broiler.
2. Cut bell peppers in half lengthwise; discard seeds and membranes.
3. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened.
4. Place in a zip-top plastic bag; seal.
5. Let stand 10 minutes. Peel and chop.
6. Sprinkle chicken with salt and black pepper.
7. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat.
8. Add chicken; cook 5 minutes on each side or until done.
9. Remove from pan; keep warm.
10. Add 1 teaspoon oil, rosemary, and garlic to pan; saut 30 seconds or until garlic begins to brown. Stir in bell peppers, olives, and lemon juice; cook 1 minute or until thoroughly heated, stirring constantly.