In a medium bowl, toss the chicken pieces with 1 tablespoon of olive oil, oregano, thyme, salt, and pepper. Set aside to marinate for at least 15 minutes.

Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.

Add the sliced zucchini and red bell pepper to the same skillet. Sauté for 5-7 minutes, or until tender-crisp.

Stir in the halved cherry tomatoes and cook for another 2 minutes until they begin to soften.

Return the cooked chicken to the skillet. Toss everything together to combine and heat through.

Remove from heat and stir in the fresh parsley and lemon juice.

Serve hot, optionally over cooked quinoa or rice.