Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
In a large bowl, whisk together the olive oil, honey, minced garlic, lemon zest, Italian seasoning, salt, and black pepper until combined.
Add the chicken strips and sliced red bell pepper to the bowl and toss well to coat everything evenly in the honey-lemon mixture.
Arrange the coated chicken and pepper strips in a single layer on the prepared baking sheet, making sure items are not crowded.
Bake for 20–25 minutes, until the chicken is cooked through and reaches an internal temperature of 165°F (75°C) and the peppers are tender.
Remove the sheet from the oven and let rest for 5 minutes, then sprinkle crumbled feta over the chicken and peppers.
Serve warm with lemon wedges alongside for squeezing over the dish.
