Mince the garlic cloves, halve the cherry tomatoes lengthwise, pit and slice the kalamata olives, dice the red onion, and slice the zucchini into 1/2-inch thick pieces. Having everything prepped and ready before you start cooking ensures the dish comes together smoothly without scrambling mid-cook. I like to arrange these on a cutting board in the order I'll use them—it keeps me organized and prevents any ingredient from being forgotten.

Heat the olive oil in a large skillet over medium-high heat until it shimmers. Add the ground chicken and cook for 6-7 minutes, breaking it apart with a spoon as it cooks, until it's no longer pink and has developed some golden-brown color. This browning step is crucial—it develops rich, savory flavors that form the foundation of the dish rather than just cooking the meat through.

Add the minced garlic to the browned chicken from Step 2 and cook for 1 minute, stirring constantly. The garlic will release its aromatic oils and fragrance into the oil, infusing the entire dish with that classic Mediterranean depth. I find that stopping at just 1 minute keeps the garlic fragrant without letting it burn or become bitter.

Add the diced red onion, sliced zucchini, halved cherry tomatoes, sliced kalamata olives, Italian seasoning, salt, black pepper, and crushed red pepper flakes to the cooked chicken from Step 3. Stir everything together to combine and ensure the seasonings are evenly distributed throughout. Cook for 5-6 minutes, stirring occasionally, until the zucchini is tender-crisp and the onion begins to soften. The vegetables should still have some texture—they'll continue to release their juices and flavors into the skillet.

Remove the skillet from heat and stir in the crumbled feta cheese and fresh lemon juice. The residual heat will slightly soften the feta while keeping it distinct and chunky, and the lemon juice brightens all the Mediterranean flavors. Taste and adjust seasonings as needed. Serve immediately while warm.