Gather all your ingredients. Cut chicken breasts into uniform bite-sized pieces for even cooking. Slice zucchini into half-moons, dice red bell peppers, and slice red onion into strips. Halve cherry tomatoes and chop sun-dried tomatoes if using.

Heat a large skillet over medium-high heat, then add a tablespoon of extra virgin olive oil. Once the oil shimmers, add the chicken pieces in a single layer. Sear for 5-7 minutes until golden brown.

Remove cooked chicken from the skillet, setting aside. Add another tablespoon of olive oil to the skillet, and add sliced red onion and minced garlic. Sauté for about 2 minutes until fragrant.

Incorporate zucchini and red bell peppers. Cook for an additional 3-4 minutes until vegetables are soft.

Return the seared chicken to the pan and mix with sautéed vegetables. Stir in halved cherry tomatoes, Kalamata olives, and sun-dried tomatoes. Sprinkle in dried oregano, basil, and thyme.

Allow to mingle on medium heat for 3-4 minutes until heated through. Remove from heat and drizzle fresh lemon juice over the stir fry.

Gently fold in crumbled feta cheese, season with salt and black pepper to taste. Serve hot.