Fill a medium pot (or large for 4 servings) 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the zucchini. Cut off and discard the stem of the pepper(s). Halve lengthwise; remove the ribs and seeds, then medium dice. Roughly chop the dill. Peel 2 cloves of garlic (or 4 cloves for 4 servings); using a zester or the small side of a box grater, finely grate into a paste. Using a zester or the small side of a box grater, finely grate the lemon to get 2 teaspoons of zest (or 4 teaspoons for 4 servings). Quarter and deseed the lemon(s). Pat the chicken dry with paper towels; place in a bowl. Add the lemon zest, as much of the garlic paste as you'd like, and a drizzle of olive oil. Season with salt and pepper. Toss to coat.

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until tender. Drain thoroughly and return to the pot. Add a drizzle of olive oil; stir to combine.

Meanwhile, in a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the diced zucchini and diced pepper; season with salt and pepper. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat. Transfer to the pot of cooked pasta. Cover to keep warm. Wipe out the pan.

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the marinated chicken. Cook 6 to 9 minutes per side, or until browned and cooked through. Transfer to a cutting board. Once cool enough to handle, thinly slice on an angle.

The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

To the pot of cooked pasta and vegetables, add the crème fraîche and the juice of 2 lemon wedges (or 4 wedges for 4 servings). Serve the finished pasta topped with the sliced chicken, chopped dill, and feta (crumbling before adding). Serve the remaining lemon wedges on the side. Enjoy!