Sprinkle chicken with salt and pepper. Lightly coat a nonstick skillet with cooking spray. Cook chicken over medium heat about 15 minutes, turning once. Reduce heat.

Place the garlic, half of the lemon slices, half of the tomato, the olives, onion, parsley, and oregano over chicken pieces in skillet. Sprinkle with cayenne pepper. Add the wine and the broth. Simmer, covered, for about 15 minutes.

Add the remaining tomato and the sweet peppers. Cook, covered, for 5 to 10 minutes more. Transfer the chicken and vegetables to a platter. Garnish with remaining lemon slices and oregano sprigs.

Excellent served over orzo or rice.