Prep the chicken: Pat the chicken dry with paper towels. Toss with half the salt, pepper, oregano, and smoked paprika if using.

Make the sauce: In a small bowl, mix olive oil, lemon zest, lemon juice, and minced garlic. Add red pepper flakes if you like a kick.

Sear the chicken: Heat a large skillet over medium-high. Add a drizzle of oil. Cook chicken in a single layer until browned and just cooked through, about 5–7 minutes total. Transfer to a plate.

Cook the veggies: In the same skillet, add a bit more oil if needed. Sauté broccoli, bell pepper, and red onion with the remaining salt and pepper for 4–5 minutes until crisp-tender.

Add tomatoes and sauce: Stir in cherry tomatoes and pour in the lemon garlic sauce. Let it bubble for 30–60 seconds to mellow the garlic.

Combine: Return chicken and any juices to the skillet. Toss to coat. If you want extra richness, swirl in the butter now. Cook 1–2 more minutes.

Finish and serve: Sprinkle with parsley. Taste and adjust salt, pepper, or lemon. Serve with rice, couscous, or on its own with lemon wedges.