Step 1: Prep the Chicken and Vegetables: Cut the chicken into 2cm strips (against the grain stays more tender), break the broccoli into florets, and slice the pepper into strips. Mince the garlic. Front-loading this prep makes the cooking stage pure "in the pan, stir, out."

Step 2: Sear the Chicken Strips: Heat 1 tablespoon olive oil in a nonstick skillet over medium-high heat until it shimmers. Add the chicken strips and don't move them — let them sear 2 minutes to build a golden crust, then flip and sear 2 minutes more. That browning (the Maillard reaction) is where much of the flavor is born.

Step 3: Bloom the Garlic and Add Vegetables: Once golden on both sides, lower the heat to medium and push the strips aside. Drop the garlic into the empty space and sizzle 30 seconds — fragrant, not browned. Add the broccoli and bell pepper and stir-fry 2 minutes until just tender-crisp.

Step 4: Finish with Lemon and Herbs: Squeeze half a lemon over the pan, then scatter the oregano, black pepper, and red pepper flakes. Stir 1 minute to marry the flavors. Taste — bright, tangy, garlicky, no salt needed — and add a little olive oil if it looks dry.

Step 5: Rest and Plate: Turn off the heat and transfer to a plate with the reserved lemon slices on top. Rest 1 minute so the juices redistribute, then serve. Brown rice or whole-wheat pasta makes it a complete meal.