Begin by patting the chicken dry with paper towels, season both sides with salt, pepper, oregano, smoked paprika, and lemon zest, and let absorb flavors for 5 minutes.

Preheat a large skillet over medium-high heat and add 2 tablespoons of extra-virgin olive oil until shimmering.

Sear the seasoned chicken in the skillet for 3-4 minutes on each side until golden brown and nearly cooked through, then remove from skillet.

In the same skillet, add more olive oil if needed, then sauté chopped onions and bell peppers for 3 minutes until softened.

Add zucchini and continue cooking for another 2 minutes, then add minced garlic for the last 30 seconds.

Stir in halved cherry tomatoes and kalamata olives, pour in chicken broth, sprinkle remaining lemon zest, and simmer for about 1 minute.

Return the seared chicken to the skillet, squeeze fresh lemon juice over, toss gently to combine, and finish with crumbled feta and chopped parsley.