Chop the chicken breasts into bite-sized pieces, and slice the zucchini into half-moons. Dice the red bell peppers, slice the red onion, and halve the cherry tomatoes. Mince the garlic and chop the sun-dried tomatoes.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season the chicken with salt and pepper, add to the skillet, and sear for 6-8 minutes until golden brown. Remove and set aside.

In the same skillet, add 1 tablespoon of olive oil. Cook the sliced red onion and minced garlic for 2 minutes until fragrant. Add zucchini and red bell peppers, sauté for an additional 4-5 minutes until tender.

Return the chicken to the skillet, toss to combine, and add cherry tomatoes, sun-dried tomatoes, oregano, basil, thyme, and lemon juice. Stir gently for another 2-3 minutes.

Fold in Kalamata olives and feta cheese, let simmer for 1 minute, mixing gently. Serve hot garnished with fresh parsley.