Peel and chop garlic. Season chicken breast with the dried oregano and a pinch of salt and pepper. Smother it all over the chicken until fully coated. Cook rice according to instructions on the package.
Heat a large skillet on high with olive oil for one minute. Carefully add the chicken breast (if pan is not big enough this can be done in batches). Sear chicken for 2 minutes on each side, remove from the pan and pour off excess oil.
Return pan back to heat, add chicken broth and garlic and reduce heat to medium. Bring to a boil, then add olives and apricots. Cook for 2 minutes and then add back in chicken breasts. Make sure the chicken breast is fully submerged in pan sauce. Cook for another 5-6 minutes or until internal temperature of chicken is at least 165ºF.
Spoon rice on to plate and top with chicken breast and pan sauce.
Approximate Nutritional Information (Per serving):
Calories 560, Fat 14g, Sat. Fat 2.5g, Trans Fat 0g, Cholesterol 125mg, Sodium 1450mg, Total Carbohydrate 56g, Fiber 3g, Sugars 19g, Protein 52g
ALLERGEN INFORMATION: Tree Nut Free, Peanut Free, Egg Free, Dairy Free