Begin by washing and chopping all your vegetables. Slice the zucchini, bell peppers, and red onion, then halve the cherry tomatoes. Next, cut the chicken breasts into bite-sized pieces for quick and even cooking.

In a large skillet, heat 3 tablespoons of extra virgin olive oil over medium-high heat. Once the oil shimmers, add the seasoned chicken pieces, ensuring they're evenly spread out. Sear the chicken until golden brown, about 5-7 minutes, stirring occasionally. Remove the chicken from the skillet and set it aside.

Using the same skillet, drizzle in a bit more olive oil if needed. Add the chopped red onion and minced garlic, sautéing for 1-2 minutes until fragrant. Then incorporate the zucchini and bell peppers, cooking for about 4-5 minutes until they become tender yet crisp.

Return the cooked chicken to the skillet with the sautéed vegetables. Toss everything together gently, and allow the mixture to cook for an additional 2-3 minutes.

Drizzle the lemon juice over the chicken and vegetable mixture, stirring to combine. Add any additional flavors you desire, and heat everything through for 1 more minute.