Ingredients
Method
Step 1: Get Everything Ready
Start by prepping all your ingredients before turning on the stove. Cut the chicken into evenly sized pieces so they cook at the same speed. Slice the zucchini, chop the bell pepper, and thinly slice the red onion. Mince the garlic and chop the sun-dried tomatoes. Having everything prepped and ready keeps the cooking process smooth, fast, and stress-free—this simple habit makes a huge difference once the pan gets hot.
Step 2: Sear the Chicken
Heat about 1½ tablespoons of olive oil in a large skillet over medium-high heat. When the oil looks glossy and hot, add the chicken pieces. Season generously with salt and pepper. Let the chicken cook undisturbed for 4–5 minutes so it develops a golden crust. Flip and cook another 4–5 minutes until mostly cooked through. Transfer the chicken to a plate and set aside—it’ll finish cooking later.
Step 3: Cook the Vegetables
Add a splash more olive oil to the same pan. Start with the red onion and garlic, sautéing for about 2 minutes until fragrant and softened. Add the bell pepper and zucchini, cooking for 5–6 minutes until lightly browned but still crisp. Stir in the cherry tomatoes and sun-dried tomatoes, letting everything cook together for another 2 minutes. The vegetables should be tender but vibrant, not soggy.
Step 4: Combine and Finish
Return the chicken to the skillet with the vegetables. Sprinkle in the oregano, basil, and thyme, then squeeze fresh lemon juice over the top. Toss everything together and let it cook for 2–3 minutes so the flavors meld. Taste and adjust seasoning as needed. Finally, gently fold in the kalamata olives and feta cheese. The feta will soften slightly, creating little creamy pockets throughout the dish.