|1 tsp. olive oil
1½ c. sliced onions
1 tbsp. minced garlic
1 green bell pepper, thinly sliced
1 red or yellow bell pepper, thinly sliced
5 pitted black olives, sliced
¼ tsp. dried thyme
¼ tsp. dried rosemary
Pinch of red-pepper flakes
1¼ lbs. boneless, skinless chicken thighs, trimmed of all visible fat
2 tsp. lemon juice
1/8 tsp ground black pepper
1 tbsp. grated Parmesan cheese
2 c. hot cooked rice
|1. Preheat the oven to 425°F. Coat a nonstick skillet with cooking spray.
2. Add the oil and warm over medium heat. Add the onions and garlic, and cook, stirring frequently, for 4 to 5 minutes, or until the onions are nearly tender. Add the green pepper and red or yellow pepper and cook, stirring frequently, for 5 to 6 minutes, or until tender. Add the olives, thyme, rosemary, and red-pepper flakes and cook, stirring frequently, for 1 minute.
3. Coat a shallow, 3-quart, nonstick baking dish with cooking spray. Arrange the chicken in a single layer in the baking dish. Drizzle with the lemon juice and sprinkle with the black pepper. Spoon the vegetables over the chicken and sprinkle with the Parmesan. Bake for 25 to 30 minutes, or until the chicken is cooked through. Serve with the rice.