Chicken with Three Pepper Two Olive Topping

1 red bell pepper
1 orange bell pepper
1 yellow bell pepper
6 (4-oz) skinless, boneless chicken breast halves
3/4tsp kosher salt
1/4tsp freshly ground black pepper
2 tsp EVO oil, divided
2 tsp chopped fresh rosemary
2 garlic cloves, minced
3 tbsp chopped pitted black olives
3 tbsp chopped pitted green olives
2 tsp fresh lemon juice

Preheat broiler. Cut bell peppers in half lengthwise, discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Place in a zip-top plastic bag, and seal. Let stand 10 minutes. Peel and chop. Sprinkle chicken with salt and black pepper. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add chicken, and cook 5 minutes on each side or until done. Remove from pan, keep warm. Add 1 teaspoon oil, rosemary, and garlic to pan, sauté 30 seconds or until garlic begins to brown. Stir in bell peppers, olives, and lemon juice, and cook 1 minute or until thoroughly heated, stirring constantly.