Preheat oven to 475 degrees.

Sprinkle chicken with salt, red pepper and black pepper. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 3 to 4 minutes. Turn chicken; cook 4 minutes more. Remove chicken to casserole with cover.

Add onion to same skillet and cook 2 to 3 minutes, stirring often, adding a little water if onion starts to brown too much. Add bell pepper and garlic and cook, covered, 2 to 3 minutes longer, adding additional water if needed to prevent burning. Stir in olives.

Pour onion mixture over chicken and cover. Bake 15 minutes or until chicken is no longer pink in center.

This recipe yields 6 servings.

Exchanges Per Serving: 3 Meat, 2 Vegetable.

Nutrition Facts: Calories 217; Calories from Fat 30%; Total Fat 8g; Saturated Fat 1g; Protein 27g; Carbohydrates 11g; Cholesterol 69mg; Sodium 474mg; Dietary Fiber 3g.