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1
To a zipper plastic bag, add the olive brine, 3 tablespoons oil, 1 tablespoon oregano, half of garlic, 2 teaspoons lemon zest, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper.
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2
Rinse and dry the chicken with paper toweling and place into the zipper bag.
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3
Marinate refrigerated for 1 to 2 hours, turning occasionally.
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4
Remove and dry the chicken.
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5
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat until just smoking.
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6
Cook chicken until browned, about 5 minutes per side; transfer to plate.
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7
Meanwhile, microwave 1 1/4 cups chicken broth and rice in covered large bowl until liquid is absorbed, about 8 minutes, stirring once or twice.
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8
Add remaining oil and onion to the skillet and cook over medium heat until softened, about 6 minutes.
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9
Stir in 2 teaspoons oregano and remaining garlic and cook until fragrant, about 30 seconds.
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10
Add remaining 3/4 cup broth and partially cooked rice and bring to boil, scraping up any browned bits.
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11
Return the chicken and any accumulated juices to skillet and cook, covered, over medium-low heat until cooked through (160 degrees F on an instant read thermometer) and the rice is tender, about 10 more minutes.
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12
Transfer chicken to cutting board, tent loosely with aluminum foil, and let rest for 8 minutes.
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13
Remove skillet from the heat and stir in the olives, tomatoes, and 2 tablespoons parsley into the rice.
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14
Cover and let sit until chicken is ready.
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15
Meanwhile, in a small bowl, mix together the remaining parsley, oregano, and lemon zest.
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16
Slice chicken into 1/2 inch slices, place on top of rice, and sprinkle with the herb mixture.
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17
Serve.
