Begin by chopping your chicken breasts into bite-sized pieces, ensuring uniform cooking. Slice zucchini into half-moons, dice red bell peppers, and cut red onion into strips. Halve the cherry tomatoes and pits from the Kalamata olives. Mince garlic and chop sun-dried tomatoes.

Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium-high heat. Once the oil shimmers, add the chicken pieces, making sure not to overcrowd the pan. Cook for about 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through. The internal temperature should reach 165°F for safety. Once done, transfer the chicken to a plate and keep warm.

In the same skillet, add the sliced red onion and minced garlic, sautéing for 1-2 minutes until fragrant. Then, introduce the zucchini and diced bell peppers and cook for another 3-4 minutes, stirring frequently.

Return the cooked chicken to the skillet with the sautéed vegetables. Add the halved olives, chopped sun-dried tomatoes, and a sprinkle of dried oregano, basil, and thyme. Season with salt and black pepper to taste.

To brighten up the dish, squeeze fresh lemon juice over the stir fry right before serving. Sprinkle crumbled feta cheese on top.