1 tsp. olive oil
1 lb. boneless, skinless chicken breast halves
1 large green bell pepper
15 oz. marinara sauce
1/2 c. water
2 c. cooked rice

Heat oil in skillet over medium high heat. Cook chicken and bell pepper for 5 minutes or until chicken is lightly browned. Add sauce and water, bring to a boil. Reduce heat to low; cover. Cook 5 minutes or until chicken is no longer pink. Stir in cooked rice.