Pan Seared Chicken Thighs with Lemon and Tomatoes

I forgot to post these from last weekend.  Really simple and healthy chicken dish.  Not to mention absolutely delicious.

Pan Seared Chicken Thighs with Lemon and Tomatoes

2 teaspoons canola oil
8 ( 4 ounce) bone in chicken thighs, skinned
1/2 teaspoon freshly ground black pepper
1/4 cup sliced pimiento - stuffed olives
1 (14.5 - ounce) can organic fire-roasted diced tomatoes, undrained
2 garlic cloves, minced
1 lemon thinly sliced
Oregano leaves ( optional)

1. Heat canola oil in a large nonstick skillet over medium-high heat.  Sprinkle chicken with pepper.  Add chicken to pan, and cook 4 minutes on each side or until browned.

2. Add olives, tomatoes, and garlic to pan, spooning mixture over and around chicken.  Place lemon slices on chicken. Reduce heat to medium-low.  Cover and cook 4 minutes or until chicken is done. Garnish with oregano, if desired.