2 tablespoons olive oil
1/4 teaspoon ground black pepper
2 cloves garlic, minced
1/2 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried marjoram
1 teaspoon dried sage
Heat olive oil in a large skillet over medium heat. Cook and stir garlic and oregano in olive oil until fragrant. Pour in basil and oregano and cook and stir until basil is melted and oregano is crisp. Pour in marjoram, sage, and pepper. Stir.
Reduce heat to low and heat through. Serve chicken over cooked rice and garnish with tomato paste.