In a large nonstick skillet, brown chicken in oil on each side. Stir in the tomatoes, water, oregano and garlic powder. Bring to a boil; reduce heat. Cover and simmer, 10 minutes., Stir in rice and green beans. Return to a boil. Cover and simmer until a thermometer reads 165° and rice is tender, 8-10 minutes longer. Stir in olives; sprinkle with cheese.