Baked Chicken Thighs With Peppers And Olives

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1 teaspoon olive oil

1 1/2 cups sliced onions

1 tablespoon minced garlic

1 green pepper, thinly sliced

1 sweet red or yellow pepper, thinly sliced

5 pitted black olives, sliced

1/4 teaspoon dried thyme

1/4 teaspoon dried rosemary

red-pepper flakes

1 1/4 pounds boneless, skinless chicken thighs, trimmed of all visible fat

2 teaspoons lemon juice

1/8 teaspoon ground black pepper

1 tablespoon grated Parmesan cheese

2 cups hot cooked rice

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