Begin by prepping your ingredients. Chop the chicken into bite-sized pieces, slice zucchini, dice bell peppers, cut red onion into strips, halve cherry tomatoes, and mince garlic.

Heat 2 tablespoons of olive oil in a large skillet. Season the chicken with salt and pepper, then add to the skillet. Sear for 6-8 minutes until golden brown and cooked through, then set aside.

In the same skillet, pour in the remaining tablespoon of olive oil and add sliced red onions and minced garlic. Sauté for 2 minutes until translucent.

Add zucchini, bell peppers, and cherry tomatoes to the skillet. Cook for 4-5 minutes, stirring occasionally until the vegetables are just tender.

Return the cooked chicken to the skillet and toss with the vegetables. Stir in sun-dried tomatoes, oregano, basil, and thyme. Adjust seasoning to taste.

Squeeze lemon juice over the dish, then fold in Kalamata olives and crumbled feta cheese. Mix well and heat through.

Garnish with fresh parsley if desired, serve immediately.