For the Chicken:

• 1 ½ pounds boneless, skinless chicken thighs, trimmed
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Vegetables:

• 1 medium red onion, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 zucchini, sliced into half moons
• 2 cloves garlic, minced
• ½ cup cherry tomatoes, halved
• ¼ cup kalamata olives, pitted and halved

For Serving:

• 2 tablespoons crumbled feta cheese
• Juice of ½ lemon
• 2 tablespoons chopped fresh parsley