Saute 1 tablespoon minced garlic in olive oil in a large cast iron skillet over medium heat for about 30 seconds, then add grape tomatoes and shake on a little dried basil.

Reduce heat to medium-low and cook tomatoes, stirring occasionally, until they begin to wrinkle and burst.

Remove tomatoes to a separate bowl, add a little balsamic vinegar, and let sit while you prepare your chicken.

Preheat oven to 425 degrees.

Season chicken generously on both sides with lemon juice, sea salt, black pepper, and oregano.

Add more olive oil to your skillet and heat on medium until shimmering, then brown chicken for about five minutes a side.

Turn off heat.

Top chicken with mozzarella cheese slices and arrange tomatoes around chicken.

Bake at 425 degrees for about 35 minutes, depending on thickness, until chicken is cooked through.

Serve over spinach or other greens of choice.