Preheat your oven to 425°F (220°C). Place 1 pint (250g) of cherry tomatoes on a baking sheet and drizzle with 1 tbsp (15ml) of olive oil. Roast for 12-15 minutes until you see wrinkled, blistered skins with slight charring. Remove from the oven and set aside.

In a large mixing bowl, combine 2 tbsp (30ml) of olive oil, 2 tbsp (6g) dried green oregano, 1 tbsp (15g) minced garlic, 1 tsp (2g) red pepper flakes, 1 tsp (6g) kosher salt, and 1/2 tsp (1g) black pepper. Add the 4 chicken breast fillets to the bowl. Massage the thick herb paste into the meat, ensuring every millimeter is coated.

Preheat your grill pan or outdoor grill over medium-high heat until it is smoking hot. Lay the chicken breast fillets down and do not move them for 5-6 minutes. Once deep, dark brown grill marks have formed, flip the fillets and cook for another 5-6 minutes until the internal temperature reaches 165°F (74°C).

Transfer the hot chicken to a clean serving platter. Let the meat rest for 5 minutes so the surface begins glistening with olive oil and cooking juices. Scattered the roasted, blistered cherry tomatoes around the chicken. Finish with bright yellow fresh lemon wedges and scattered fresh flat-leaf parsley sprigs.