Start by dicing the chicken and chopping the vegetables.

In a large skillet, heat the olive oil over medium heat.

Add the diced chicken to the skillet and season with salt and pepper. Cook for 6-8 minutes until golden brown and cooked through.

Once the chicken is done, add the chopped onion, garlic, and bell pepper. Sauté for about 5 minutes until the vegetables are tender and fragrant.

Pour in the diced tomatoes and sprinkle the oregano over the mixture.

Reduce the heat to low and let it simmer for 10-15 minutes.

Taste and adjust seasoning as needed.

Serve the dish on a platter and garnish with fresh basil.