Season chicken with salt and pepper.
Pour one teaspoon olive oil in a pan and warm to medium-high heat.
Cook chicken for eight minutes on each side or until no longer pink. Cover for most of the time to prevent it from drying out.
While chicken is cooking, prepare the chimichurri sauce: combine parsley, cilantro, vinegar, garlic, lemon, and red pepper flakes in a food processor and pulse. Add more olive oil if needed and season with salt and pepper.
Top each chicken breast with one tablespoon of chimichurri sauce. Serve with vegetables or a green salad.