Sprinkle chicken with salt and pepper. Lightly coat a large skillet with nonstick cooking spray. Heat skillet over medium heat. Add chicken; cook about 10 minutes or until lightly browned, turning to brown evenly.
Add 1/2 cup tomato, the olives, onion, parsley, oregano, lemon peel, and garlic, to chicken. Cook 1 minute. Add the broth and bring to a boil; reduce heat. Simmer covered, for 15 minutes.
Stir in red and green pepper strips and the remaining tomato. Simmer, covered, for 5 to 10 minutes more or until chicken pieces are no longer pink when you slice into them.