4 chicken breasts, trimmed
2 medium tomatos, seeded and chopped
1/2 cup kalamata olives, seeded and halved
1 medium yellow onion, chopped
5 cloves garlic, sliced
3 Tbs olive oil
2 Tbs dried parsley
1 Tbs dried basil
1 Tbs dried thyme
1 Tbs salt
2 tsp ground black pepper
Preheat oven to 400. Place parsley, basil, thyme, salt, and pepper in a bowl. Mix to combine.
Rub chicken with 2 tsp olive oil and 1/2 herb mixture. Place tomatoes, olives, onion, and garlic in large bowl. Add remaining olive oil and spice mixture and toss to coat. Pour vegetables into large baking pan (with 2-4 inch sides to prevent run-off of juices), and place chicken breasts on top.
Bake in oven until chicken juices run clear, approximately 35 minutes. Remove from oven and serve over cauliflower rice.