Heat a small 8” skillet over medium-high heat. Add ¼ of the olive oil to the pan then add the chicken to sear.
Reduce heat to medium and add remaining oil and garlic. Cook garlic for 30-60 seconds stirring frequently with rubber scraper, then add in the zucchini squash. Toss to coat the zucchini with the oil and garlic.
Add in the tomatoes, salt, pepper, lemon juice, most of the feta (reserve some for garnish), and most of the basil (reserve some for garnish). Stir until well combined and let heat through.
Serve in a bowl topped with remaining feta and basil.