Begin by patting the chicken breasts dry with a paper towel, then season generously with salt, black pepper, and half of the dried oregano. Set aside for about 10 minutes.

Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and sear for 5-6 minutes until golden-brown. Remove from skillet and set aside.

In the same skillet, add more olive oil if necessary. Sauté the minced garlic for about 30 seconds until fragrant but not browned.

Add the diced red bell pepper and sliced yellow squash, cooking for 4-5 minutes until softened.

Add the halved cherry tomatoes and cook for an additional 2 minutes, allowing them to soften and release their juices.

Return the seared chicken to the skillet, add the fresh spinach, remaining oregano, and red pepper flakes. Cook for an additional 2-3 minutes until the spinach wilts.

Finish with lemon zest, stir to combine, and adjust seasoning with salt and black pepper as needed.

Serve hot alongside rice, couscous, or warm pita.