Begin by chopping and slicing all your ingredients. Dice the chicken breasts into bite-sized pieces and set aside. Slice the zucchini, red bell peppers, and red onion, and halve the cherry tomatoes.

Heat olive oil in a large skillet over medium-high heat. Once shimmering, place the seasoned chicken pieces in the pan. Sear for 6-8 minutes until golden brown and cooked through. Remove chicken and set aside, retaining drippings.

In the same skillet, add more oil if needed, then add diced red onion and minced garlic. Sauté for 2 minutes until onion turns translucent and garlic becomes fragrant.

Add zucchini, red bell peppers, and cherry tomatoes. Sauté for an additional 4-5 minutes until crisp-tender and vibrant in color.

Return the chicken to the skillet, mixing thoroughly with the vegetables. Stir in sun-dried tomatoes, oregano, basil, thyme, salt, and pepper. Allow to meld together on medium heat for about 2 minutes.

Squeeze lemon juice over the mixture, then fold in Kalamata olives and crumbled feta. Toss until combined and heated through.

Plate hot, garnished with fresh parsley. Serve over quinoa or alongside warm pita bread.