Season chicken breasts on both sides with 1 tsp. paprika, 1 tsp. salt + 1 tsp. pepper each.
In a dutch oven or deep sided pot, warm 2 tbs. olive oil over medium heat. When warm, place chicken breasts "pretty side" down in pot and cook for 3-4 minutes to create a crust. Flip and repeat, then remove from pot and onto plate. Remove any burnt pieces from pot carefully with paper towel.
In the same dutch oven, heat another 1 tbs. olive oil then add onions and bell peppers. Cook for 3-4 minutes before adding in garlic; cook for 1 minute before adding chicken broth and whole can of tomatoes.
Bring to a low boil then stir in Right Rice (or regular rice). Immediately place chicken breasts back into the pot with any juices from the plate.
Cover and bake for 15 minutes. Chicken should be cooked through and rice should be puffed with little liquid remaining.
Top the chicken and rice with sliced olives, feta crumbles and fresh parsley! Serve warm.
Notes
*Right Rice is becoming more and more available but if you have trouble finding it, you can use an alternative grain-free rice OR substitute regular jasmine rice instead. If you're using a cauliflower-based rice, cook separately then add to pot right before serving. For jasmine rice, add to pot before baking in oven.
Keyword baked, cauliflower rice, chicken, greek, mediterranean, one pot or pan