Gather all fresh ingredients. Chop chicken, season with salt and pepper. Dice red onion, slice zucchini, prepare red bell peppers and cherry tomatoes. Mince garlic and chop sun-dried tomatoes.

Heat olive oil in a large skillet over medium-high heat. Add seasoned chicken pieces and sear for 6-8 minutes until golden brown and cooked through. Set aside.

In the same skillet, add more olive oil if needed. Sauté red onion and garlic for about 2 minutes until the onion is translucent.

Add zucchini and red bell peppers, cook for 4-5 minutes until they are tender yet vibrant.

Return cooked chicken to the skillet. Mix in sun-dried tomatoes, oregano, basil, and thyme. Stir gently and squeeze fresh lemon juice over the mixture.

Fold in Kalamata olives and feta cheese just before serving. Heat through for 1-2 minutes. Garnish with fresh parsley.