Chop chicken breasts into uniform, bite-sized pieces. Prepare and slice zucchini and red bell pepper, dice red onion, halve cherry tomatoes, and mince garlic. Gather dried herbs.

Heat half of the extra virgin olive oil in a skillet over medium-high heat. Add cubed chicken, cook for 7-8 minutes until golden brown and cooked through.

Remove chicken from skillet. In the same skillet, add remaining olive oil, diced red onion, and minced garlic. Sauté for 1-2 minutes until fragrant. Add zucchini and red bell pepper, cook for another 3-4 minutes.

Return cooked chicken to skillet. Add sun-dried tomatoes, halved cherry tomatoes, and kalamata olives. Sprinkle herbs over and toss gently to combine, heating through for another 2-3 minutes.

Remove from heat, drizzle with fresh lemon juice, and sprinkle with crumbled feta cheese if desired. Toss gently and serve garnished with fresh parsley.