Ingredients
Method
- Prepare all ingredients by slicing vegetables and cutting chicken into bite-sized pieces.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper and sear 5–6 minutes without stirring. Flip and cook 3–4 minutes more. Remove and set aside.
- Add remaining olive oil to the pan. Sauté red onion for 2–3 minutes, then add garlic for 30 seconds.
- Add zucchini and bell peppers, cooking 4–5 minutes until tender-crisp.
- Return chicken to the skillet and add cherry tomatoes, sun-dried tomatoes, and Kalamata olives. Sprinkle with oregano, basil, and thyme. Toss gently and cook 2–3 minutes.
- Remove from heat and add lemon juice and crumbled feta. Toss lightly.
- Garnish with fresh parsley if desired and adjust seasoning before serving.
Notes
Avoid overcrowding the pan to ensure proper searing. Add garlic only after onions have softened to prevent burning. Always add feta after removing from heat to maintain creamy texture.
