Chop and slice all ingredients so they are ready for the skillet.

Heat 2 tablespoons of olive oil in a large pan. Add the chicken pieces, seasoning lightly with salt and pepper. Cook until golden brown and cooked through, about 5-7 minutes. Remove and set aside.

In the same pan, add the remaining tablespoon of olive oil. Toss in the sliced onions and minced garlic, cooking until fragrant and translucent.

Stir in the zucchini, bell peppers, cherry tomatoes, sun-dried tomatoes, and the herbs. Cook until slightly softened, which should take about 3-4 minutes.

Return the chicken to the pan and toss everything together, seasoning to taste. Squeeze in the fresh lemon juice, and fold in the olives and feta. Let it all mingle for a minute or two.

Pour it all onto a large platter and sprinkle with fresh parsley if you like.