Chicken and bell pepper: a simple and nutritious second course!

INGREDIENTS
750g (2 large) chicken breasts
15 green olives
15 black olives
1 ½ bell pepper, chopped, seeds removed
400g (1 can) canned cherry tomatoes
1 garlic clove
olive oil
150g (1 cup) all-purpose flour

METHOD
1. Cut chicken breasts into cubes. Season with salt and pepper generously, and mix well.
2. Heat olive oil in a pan over medium heat. Fry the whole garlic clove in olive oil until it is golden. Remove garlic from the pan.
3. Dredge chicken cubes in flour, then cook over medium-high heat until golden but still raw in the middle.
4. Add sliced peppers, lower the heat, and cook for 3-4 minutes or until bell peppers cook halfway through.
5. Add olives and tomatoes, stir well, and cook until tomato sauce bubbles up. Season to taste.
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