Pat your chicken breasts dry using a paper towel.

Combine/mix your dry seasonings together well including the sea salt and ground pepper to your personal taste preference.

Rub the chicken breasts on all sides really well with your seasoning mixture.

Heat the oil in a large deep skillet (that has a fitted lid for later) over medium heat.

Sear the chicken breasts for about 4 minutes per side, then set the chicken aside on a plate and cover to keep warm.

In the same preheated skillet, saute your diced onion and pepper until soft, about 5 minutes.

Add in the garlic, olives, and diced tomatoes.

Pour in the broth and bring everything to a boil. Reduce the heat to a very LOW simmer and stir in the rice, peas, and corn.

Nestle your seared chicken into the rice sauce and cover the skillet with a lid.

Heat should be set to the lowest setting on your stove.

Simmer, tightly covered, for about 45 minutes, or just until the rice is tender and most of the liquid is absorbed. Check about 3/4 way through cooking time to make sure there is enough liquid. If needed add a splash of additional broth.

Your chicken should be cooked through and an instant-read thermometer inserted in the center of each chicken breast must read 165°F.

Garnish with freshly chopped cilantro or parsley.