Chicken with Roasted Red Peppers and Cherry Tomatoes

Method

1. Season chicken on both sides with salt, pepper, oregano, and garlic powder.
2. Heat 2 tablespoons olive oil in a stainless steel or cast iron skillet over medium-high heat.
3. Sear chicken 3–4 minutes per side until golden and just cooked through. Remove and set aside.
4. In the same skillet, add 1 tablespoon olive oil if needed.
5. Sauté garlic and chili flakes for 30 seconds.
6. Add cherry tomatoes and roasted red peppers. Cook until tomatoes soften and release juices (3–4 minutes).
7. Deglaze with white wine and stir in balsamic vinegar if using. Simmer until slightly thickened, about 2–3 minutes.
8. Season with salt and pepper.
9. Return chicken to the skillet, nestling it into the sauce.
10. Spoon tomatoes and peppers over top. Cover and simmer on low for 3–4 minutes to meld flavours.
11. Garnish with fresh herbs, cheese (if using), and lemon zest.
12. Serve over rice, orzo, polenta, or with crusty bread to soak up the sauce.