Preheat the oven to 350 degrees. Prepare a 9x13 casserole dish with nonstick cooking spray.
In a small bowl or jar, mix together the ingredients for the dressing.
Place the chicken in a gallon zip-top freezer bag. Add half of the dressing and mix with the chicken. Let the chicken rest on the counter for 20 minutes or in the refrigerator up to overnight.
Transfer the chicken to the casserole dish.
Over the chicken, place the vegetables and olives. Pour the remaining dressing over the top. Toss the vegetables with the chicken to coat evenly.
Top the casserole with the mozzarella cheese.
Bake for 45 minutes or until the chicken is done.