Start by cutting the chicken breasts into bite-sized pieces. Chop the zucchini, red bell peppers, and red onion, and slice the garlic.

In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium-high heat. Add the chicken pieces and season with salt and pepper. Sear for 5-7 minutes until golden brown.

In the same skillet, add more olive oil if needed, then add the chopped onion and minced garlic. Sauté for 1-2 minutes until fragrant. Add zucchini and red bell peppers, cooking for 3-4 minutes.

Return the cooked chicken to the skillet, stirring to combine. Add the cherry tomatoes, olives, and sun-dried tomatoes, along with the dried herbs. Cook for another 2-3 minutes.

Squeeze lemon juice over the stir fry and crumble feta cheese on top. Toss to combine and heat for 1-2 minutes.

Remove from heat and sprinkle with parsley, if using. Serve on its own or over cauliflower rice or brown rice.