<|begin_of_text|><|begin_of_text|><|begin_of_text|>1. Combine the chicken, 1 tablespoon of the oil, lemon zest, oregano, 1/2 teaspoon of the salt and the pepper in a medium bowl; let stand 15 minutes at room temperature.
2. Meanwhile<wm> cook the vegetables in one and 3/4 tablespoon of the remaining oil over low heat, in one small skillet until the vegetables begin to soften in about 3 to 4 minutes. Add garlic in increments of two of the remaining tablespoon of the remaining oil over the vegetables. Stir-fry for a further 4 minutes. Serve the vegetables on low over cooked chicken.
3. Serve together with the cooked chicken on a bed of rice at room temperature.
4. Serve garnish with lemon wed</wm>ges.
5. Serve. Serve the chicken garnished by lemon wedges.

This is a basic