Season the Chicken – Pat chicken dry and season both sides with smoked paprika, oregano, garlic powder, salt, and pepper. Set aside.

Heat the Skillet – Add 2 tbsp olive oil to a large skillet over medium heat. Heat until shimmering.

Sear the Chicken – Cook chicken 5–7 minutes per side until golden brown and cooked through (165°F). Remove from skillet and set aside.

Cook the Aromatics – In the same skillet, sauté red onion and bell pepper for 4–5 minutes until softened and slightly caramelized.

Add Zucchini & Garlic – Stir in zucchini and minced garlic. Cook 2 minutes, stirring frequently.

Incorporate Tomatoes & Olives – Add sun-dried tomatoes, cherry tomatoes, and Kalamata olives. Cook 2–3 minutes until cherry tomatoes begin to release juices.

Return Chicken – Nestle chicken among vegetables, spooning some mixture over top to absorb flavors.

Add Feta & Lemon Juice – Sprinkle feta and drizzle lemon juice over chicken and vegetables. Let sit 1–2 minutes to soften feta and brighten flavors.

Garnish – Remove from heat and sprinkle with fresh parsley. Optional: drizzle with olive oil or add a pinch of black pepper.

Serve – Serve warm with rice, couscous, pasta, or crusty bread.