Chicken with Basil and Pecorino Cheat Sheet

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1 tablespoon dried basil

1 teaspoon red pepper flakes 

Zest of 1 lemon

Two 8-ounce boneless, skinless chicken breasts or thighs

Kosher salt and freshly cracked black pepper 

1 cup diced Spanish onion (1/2-inch dice) 

1/2 cup diced carrots (1/2-inch dice) 

1 red bell pepper, cut into 1-inch pieces

1/2 head broccoli, cut into medium florets

Extra-virgin olive oil, for drizzling

1/2 cup grated Pecorino Romano 

1/2 cup pickled cherry peppers