Heat the oil in a non-stick pan or skillet over medium heat. Once hot, add the shallot and garlic. Sauté for 2 minutes, then brown the chicken on both sides (about 2 to 3 minutes per side).
Add in the oregano, broth, rice, tomatoes, lemon juice, zest, and olives. Stir well to combine.
Cover with a lid and bring to a simmer. Once simmering, turn the heat down to low or medium-low, to maintain a low simmer until the rice is tender (about 20 to 30 minutes).
Once the rice is done, taste and adjust the seasoning with salt and pepper.