Gather all ingredients. Chop chicken into bite-sized pieces. Slice zucchini, dice red bell pepper and onion, mince garlic, and chop sun-dried tomatoes.

Heat skillet over medium-high heat, add olive oil. Sear chicken for 6-8 minutes until golden brown, remove and keep warm.

In the same skillet, add more olive oil if needed, sauté onion and garlic for 2-3 minutes until translucent.

Add zucchini and red bell pepper, cook for 5-6 minutes until tender but crisp.

Return chicken to skillet. Stir in cherry tomatoes, olives, and sun-dried tomatoes. Add oregano, basil, and thyme, cooking together for 2 minutes.

Drizzle lemon juice over stir fry, stir, and cook for an additional minute. Serve garnished with parsley if desired.