Prepare the Ingredients: Gather all ingredients. Cut chicken breasts into bite-sized pieces and slice the zucchini into half-moons. Dice the red bell peppers, slice the red onion, and halve the cherry tomatoes. Mince the garlic and chop the sun-dried tomatoes.

Heat the Pan: In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium-high heat. Once heated, add the chicken pieces and sear for about 5-7 minutes until cooked through.

Sauté Aromatics: Add the sliced red onion and minced garlic to the skillet. Sauté for 2-3 minutes until the onions are translucent and the garlic aromatic.

Incorporate the Vegetables: Add zucchini, bell peppers, and sun-dried tomatoes to the skillet. Cook for an additional 3-4 minutes, stirring frequently.

Season the Dish: Return the cooked chicken to the skillet. Season with salt, black pepper, oregano, basil, and thyme. Toss everything together for about 1-2 minutes.

Add Finishing Touches: Remove from heat and squeeze lemon juice over the mixture. Fold in Kalamata olives and crumble feta cheese on top.