Pat the chicken breast dry with paper towels, then season it generously with salt, black pepper, and half of the dried oregano. Let it rest for about 5 minutes.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Add the chicken breast gently to the pan, cooking for 5-6 minutes until golden-brown, flip and cook for another 3-4 minutes until fully cooked. Remove and keep warm.

In the same skillet, add the remaining olive oil and lower the heat. Toss in minced garlic and sauté for about 30 seconds until fragrant.

Introduce diced red bell pepper and sliced yellow squash to the skillet. Stir-fry for 4-5 minutes until softened but still crunchy.

Stir in halved cherry tomatoes and cook for an additional 2 minutes to release their juices.

Return the seared chicken to the skillet, fold in fresh spinach, remaining oregano, and a pinch of red pepper flakes. Cook for 2-3 minutes until spinach wilts and everything is heated through.

Remove from heat, zest a lemon over the stir fry, taste and season with extra salt and pepper. Serve hot on its own or over rice or couscous.