Begin by washing and chopping all your vegetables and chicken into bite-sized pieces. Slice the zucchini, bell peppers, and red onion, while halving the cherry tomatoes. Also, mince the garlic and crumble the feta cheese.

In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium-high heat. Season the chicken pieces with salt and black pepper, then add them to the skillet. Cook for about 6-8 minutes, stirring occasionally, until the chicken is golden brown and cooked through (internal temperature should reach 165°F).

Once ready, remove the chicken from the skillet and set it aside on a plate.

Using the same skillet, add the remaining tablespoon of olive oil and lower the heat to medium. Add the chopped red onion and minced garlic, sautéing for about 2 minutes until fragrant.

Next, toss in the zucchini, red bell peppers, and halved cherry tomatoes, stirring constantly for 4-5 minutes until just tender.

Once the vegetables are tender, return the cooked chicken to the skillet. Stir in sun-dried tomatoes and your dried herbs—oregano, basil, and thyme. Adjust the seasoning with additional salt and pepper, if desired.

Then, drizzle in lemon juice and fold in the Kalamata olives, followed by the feta cheese. Allow everything to heat through for about 2-3 minutes.

Remove the skillet from heat and consider garnishing with freshly chopped parsley. Serve hot over quinoa or brown rice.