Prep and cook instructions are identical for both chicken options.

• Pat the chicken dry with a paper towel; season with salt and pepper.
• Zest and juice the lemon, keeping the zest and juice separate. Set aside the zest for the vegetables. [Zest 1 lemon; juice both lemons.]
• Finely chop, press, or grate the garlic; set aside half for the vegetables.
• Strip the oregano leaves from the stems and coarsely chop half; set aside the remaining whole leaves for garnish.

In a medium bowl, combine the chicken, lemon juice, half the garlic, and chopped oregano and toss to coat.
While the chicken marinates, prepare the vegetables.

• Cut the broccoli into 1-inch florets; trim any coarse stems.
• Remove the stem, ribs, and seeds from the bell pepper; coarsely chop the pepper.
• Coarsely chop the olives, checking for any pits.

In a large frying pan over medium-high heat, warm 1 teaspoon [2 tsp] oil until hot but not smoking. Add the broccoli and cook, stirring occasionally, until slightly charred, 2 to 3 minutes. Add the artichoke hearts, bell pepper, and remaining garlic, season with salt and pepper, and cook, stirring occasionally, until the broccoli is just tender and the artichokes and pepper are starting to soften, 2 to 3 minutes. Stir in the olives and cook until warmed through, 1 to 2 minutes. Remove from the heat, stir in the lemon zest, and season to taste with salt and pepper. Transfer to a medium bowl. Do not clean the pan.

In the same pan used for the vegetables, warm 2 teaspoons [4 tsp] oil over medium-high heat until hot but not smoking. Add the chicken and marinade and cook, turning once, until the chicken is lightly browned and cooked through, 4 to 6 minutes per side.

Transfer the chicken and vegetables to individual plates, garnish with the oregano leaves, and serve.