Gather all your ingredients: chop the chicken, slice the zucchini, dice the red bell peppers, slice the red onion, halve the cherry tomatoes, and mince the garlic.

Heat 3 tablespoons of olive oil in a large skillet over medium-high heat for about 2 minutes. Add chicken pieces and season with salt and black pepper. Sauté for 5-7 minutes until golden brown and cooked through, then remove and set aside.

In the same skillet, add the sliced red onion and minced garlic, sauté for about 2-3 minutes until translucent and fragrant.

Add the sliced zucchini and diced bell peppers to the skillet, cooking for 4-5 minutes until they start to soften but retain some crunch.

Return the seared chicken to the skillet with the vegetables, add halved cherry tomatoes, Kalamata olives, and chopped sun-dried tomatoes. Mix in dried oregano, basil, and thyme. Cook for an additional 2-3 minutes.

Squeeze lemon juice over the stir fry, remove from heat, and crumble feta cheese on top before serving.