Start by washing and chopping all your vegetables. Dice the zucchini, red bell peppers, and red onion, and halve the cherry tomatoes. Cut the chicken breast into bite-sized pieces to ensure even cooking.

In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium-high heat. Add the chicken pieces, ensuring they are spread out in a single layer. Season with salt and pepper, and cook for about 5-7 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set it aside.

In the same skillet, add the remaining olive oil, and let it heat for a moment. Add the chopped red onion and minced garlic first, sautéing them for about 1-2 minutes until fragrant. Then, toss in the zucchini and red bell peppers, cooking for 4-5 minutes until tender yet still crisp.

Return the cooked chicken to the skillet with the sautéed vegetables. Gently toss the mixture so that the chicken and veggies are well combined, allowing the flavors to meld for about a minute.

Drizzle fresh lemon juice over the stir fry, then add the halved cherry tomatoes and crumbled feta cheese. Stir everything together and heat through for another minute.