Prep Ingredients: Start by washing and chopping all your vegetables and chicken into similarly sized pieces, ensuring even cooking.

Cook Chicken: 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. Sear the chicken for about 6-8 minutes, or until golden brown and fully cooked, stirring occasionally.

Sauté Vegetables: In the same skillet, drizzle in the remaining olive oil and add the diced red onion and minced garlic. Sauté for around 2 minutes until fragrant, then toss in the zucchini, red bell peppers, and cherry tomatoes. Cook for 4-5 minutes.

Combine: Return the seared chicken to the skillet. Add in the sun-dried tomatoes, dried oregano, basil, and thyme, mixing well to incorporate all the flavors.

Finish: Squeeze the juice of one fresh lemon over the stir fry. Fold in the Kalamata olives and crumbled feta cheese. Cook together for another 2 minutes.

Serve and Garnish: Serve immediately, garnished with fresh parsley for a pop of color and flavor.