Begin by preparing your ingredients. Cut the chicken breasts into bite-sized pieces. Slice the zucchini, red bell peppers, and red onion into strips, and halve the cherry tomatoes. Mince the garlic and measure out your dried herbs.

In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium-high heat. Add the chicken pieces and season with salt and black pepper. Sear for about 5-7 minutes until golden brown and cooked through. Remove from the pan and set aside.

In the same skillet, add a touch more olive oil if needed. Add minced garlic and chopped red onion. Sauté for about 2 minutes until fragrant. Add sliced zucchini and bell peppers, cooking for an additional 3-4 minutes until slightly softened.

Return the seared chicken to the skillet. Stir in halved cherry tomatoes, kalamata olives, and sun-dried tomatoes. Season with salt, pepper, and sprinkle in dried oregano, basil, and thyme. Cook together for about 2-3 minutes.

Squeeze fresh lemon juice over the stir fry and add crumbled feta cheese, stirring gently. Heat for another minute until everything is warmed through and the feta slightly melts. Garnish with fresh parsley before serving.