Triple Olive Chicken

Hi again! Like I said recipes are coming! Here's another super delicious one! For the love of olives you gotta try this one! Here's to happy cooking and happy eating always tastefully gluten free!, ~Jan

Triple Olive Chicken
Ingredients:
4 boneless skinless chicken breasts halved
2 Tbs. extra virgin olive oil
1 medium Vidalia onion sliced
2 minced garlic cloves
1 15 oz. can crushed tomatoes
15 or so pitted Castelvetrano green olives sliced
15 or so pitted black olives sliced
15 or so pitted Kalamata olives sliced
Shred the peel of 1 lemon (about 2 Tbs.)
1 tsp dried oregano
Fresh Italian parsley leaves (about 3 Tbs. worth)
1 tsp. salt
¼ tsp pepper
Instructions:
In a large skillet heat the oil on medium heat.  Sprinkle the salt and pepper over the chicken and brown the chicken on both sides flipping once. (about 5 maybe 7 minutes) once browned remove chicken and set aside.
Keeping the skillet on medium heat cook the onion for about 8 minutes stirring occasionally until tender. Then add the garlic and cook for another minute or two. Then stir in tomatoes, olives, oregano and lemon peel. Place chicken back in the skillet on tomato olive mixture and simmer covered for 15 minutes ( or until breasts have no pinkness in center)
Serve the chicken on a plate and cover with the tomato olive mixture garnishing top with Italian parsley
This is good just by itself but also good over rice linguini noodles.