Begin by chopping the chicken breasts into bite-sized pieces and season them with salt and black pepper. Wash and slice the zucchini, bell peppers, and red onion into thin strips, and halve the cherry tomatoes. Mince the garlic and set aside the sun-dried tomatoes, olives, herbs, and feta cheese.

In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium-high heat until shimmering. Add the seasoned chicken pieces, letting them sear undisturbed for about 6-8 minutes until golden brown and no longer pink inside. Transfer the chicken to a plate and cover to keep warm.

Add the remaining tablespoon of olive oil to the skillet, followed by the chopped red onion and minced garlic. Sauté for about 2 minutes until the onions become translucent. Next, add the zucchini, bell peppers, and cherry tomatoes, cooking for another 4-5 minutes until the vegetables are tender yet still slightly crisp.

Return the cooked chicken to the skillet, mixing it with the sautéed vegetables. Add the sun-dried tomatoes, Kalamata olives, and all the dried herbs. Squeeze the juice of one lemon into the mixture, enhancing the flavors. Fold in the crumbled feta cheese.

Transfer the Mediterranean Chicken Stir Fry onto plates and garnish with fresh parsley if desired. Serve hot, ideally on a bed of quinoa or alongside warm pita bread.