Begin by cutting the chicken breasts into bite-sized pieces, ensuring uniform sizes for even cooking. Dice the zucchini and red bell peppers, slice the red onion into strips, and halve the cherry tomatoes. Mince the garlic and chop the sun-dried tomatoes. Gather all ingredients and ready your skillet over medium-high heat.

In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium-high heat. Once the oil shimmers, add the chicken pieces in a single layer. Sear for 6-8 minutes, turning occasionally, until golden brown and cooked through. Remove the chicken and set aside.

In the same skillet, add another tablespoon of olive oil if needed, then add the sliced red onion and minced garlic. Sauté for 2-3 minutes until fragrant and translucent. Add the zucchini and red bell peppers, stirring occasionally for about 4-5 minutes.

Return the cooked chicken to the skillet, mixing it with the sautéed vegetables. Add the halved cherry tomatoes, pitted Kalamata olives, and chopped sun-dried tomatoes. Sprinkle the dried oregano, basil, and thyme. Cook together for an additional 3-4 minutes.

Drizzle the juice of one lemon over the stir fry and mix in the crumbled feta cheese. Cook for another minute. Remove from heat and let it rest before serving hot, garnished with fresh parsley if desired.