Begin by prepping all your ingredients to ensure a smooth cooking process. Chop the chicken breasts into bite-sized pieces, slice the zucchini into half-moons, and dice the red bell peppers. Mince the garlic and slice the red onion into strips. Halve the cherry tomatoes and chop the sun-dried tomatoes.

In a large skillet or wok, heat 3 tablespoons of extra virgin olive oil over medium-high heat. Once the oil shimmers, add the chopped chicken, seasoning it with salt and black pepper. Sear the chicken pieces for about 6-8 minutes, stirring occasionally, until they turn golden brown and are cooked through. Remove the chicken from the skillet and set it aside on a plate.

In the same skillet, add the sliced red onion and minced garlic. Sauté for 1-2 minutes until fragrant, scraping up any browned bits from the bottom of the pan. Next, add the zucchini and red bell peppers, cooking for an additional 4-5 minutes until they’re just tender yet still vibrant.

Return the cooked chicken to the skillet with the sautéed vegetables. Gently toss everything together, ensuring the chicken is well-mixed with the veggies. Season with additional salt and pepper to taste. Stir for about 2 minutes to heat everything through completely.

Squeeze the juice of one lemon over the mixture and add the Kalamata olives, halved cherry tomatoes, and chopped sun-dried tomatoes. Stir well to combine and allow everything to warm through for another minute. Just before serving, sprinkle on the crumbled feta cheese and garnish with fresh parsley.