Prepare Oven and Vinaigrette: Arrange an oven rack in the upper-third position and preheat to 400°F (205°C). In a small bowl, whisk together the extra virgin olive oil, unsalted chicken broth, lemon juice, minced garlic, dried oregano, dried dill, and black pepper.
Marinate Chicken: Cut the chicken breast into uniform 1.5-inch (4 cm) chunks. Place the chicken in a bowl, pour half of the vinaigrette over it, and toss to coat. Let it sit while you prepare the vegetables.
Sauté Vegetables: Heat your oven-safe skillet over medium-high heat. Add the red onion and bell pepper strips and sauté for 5-7 minutes until they begin to soften and char slightly at the edges.
Combine for Roasting: Turn off the heat. Add the zucchini, rinsed artichoke hearts, and rinsed olives to the skillet. Stir to combine with the onions and peppers.
Add Chicken and Roast: Arrange the marinated chicken chunks among the vegetables in an even layer. Pour the remaining vinaigrette evenly over the entire dish. Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until the vegetables are tender and the chicken is cooked through to 165°F (74°C).
Add Final Ingredients: Gently stir the fresh tomato wedges into the skillet. Crumble the reduced-fat feta cheese over the top.
Broil and Garnish: Set your oven to a high broil. Place the skillet on the upper rack, about 6 inches from the heat source. Broil for 2-3 minutes, watching carefully, until the feta is softened and lightly golden.
Rest and Serve: Remove the skillet from the oven and let it rest for 5 minutes. Garnish generously with fresh dill and serve, spooning the pan juices over each portion.