Greek Pasta with Chicken (and Zoodles)

For the chicken

• 1 tablespoon olive oil
• 2 large chicken breasts
• 1/2 teaspoon kosher salt
• black pepper to taste
• 1/2 teaspoon garlic powder

For the Greek veggie saute

• 1 large red bell pepper sliced into 1-2 inch pieces
• 1 red onion sliced into 1-2 inch pieces
• 1 tablespoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 1 teaspoon salt
• black pepper to taste
• 1 tablespoon garlic smashed and minced
• 1 (14-oz) can diced tomatoes*
• 1/4 cup sun dried tomatoes chopped
• 1 (14-oz) jar marinated artichoke hearts drained
• 3/4 cup sliced kalamata olives

To serve

• 2 tablespoons red wine vinegar
• 1/2 to 1 cup feta cheese crumbled
• homemade zoodles or pasta to serve