Begin by gathering all your ingredients for the Mediterranean Chicken Stir Fry. Chop the chicken breasts into bite-sized pieces, slice the zucchini into half-moons, and dice the red bell peppers. Mince the garlic finely and slice the red onion into strips. Halve the cherry tomatoes and pitted Kalamata olives.

Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium-high heat for about 2 minutes. Add the chopped chicken pieces to the skillet, ensuring they don't overcrowd the pan. Sear for about 5-7 minutes, stirring occasionally, until the chicken is golden brown and fully cooked through.

In the same skillet, add another tablespoon of olive oil if necessary, followed by the sliced red onions and minced garlic. Cook these for about 2 minutes until they become fragrant and the onions are slightly translucent.

Toss in the diced red bell peppers and sliced zucchini to the pan. Sauté the vegetables for about 4-5 minutes, stirring frequently, until they become tender yet still retain a slight crunch.

Once the vegetables are cooked, add the seared chicken back to the skillet. Mix in the halved cherry tomatoes, Kalamata olives, and chopped sun-dried tomatoes. Sprinkle in the dried oregano, basil, and thyme.

Squeeze fresh lemon juice over the dish and add crumbled feta cheese. Gently toss everything together to combine the flavors. Serve hot, garnished with freshly chopped parsley if desired.