Chop the chicken breasts into cube size pieces
Take a ziplock bag and dump in the chopped chicken pieces & add the Italian seasoning and olive oil and avocado oil to it
Close the zip lock and mix the chicken until it is well incorporated with the seasoning and the oils - Leave it to marinate in the fridge for at least 30 minutes - the more the better
After 30 minutes remove the chicken from the fridge and empty the ziplock bag on a heated skillet.. Cook the chicken from both the sides, turn off the gas and allow it to cool
Next - Preheat the oven at 400 degrees
To a large mixing bowl add chopped shallots, chopped greens, grated zucchini, asparagus, cherry tomatoes and chopped cucumber
Once you chop the cherry tomatoes, take a large knife and mash those chopped tomatoes half way through (as you would to mince a piece of garlic) now chop the mashed part into further halves and then add it to the mixing bowl (This is important because we need the sweet juice from the cherry tomatoes to incorporate well with the filling and at the same time we do not want the tomatoes to interfere with our taste)
Grate half of the cheese i.e. approx 100 gms into this - Use more if needed
By now your chicken must have cooled remove the chicken from the skillet and chop them into further smaller pieces (mini sized ones) before adding them to the mixing bowl. You can also choose to shred them.
Add these to the mixing bowl along with the rest of the spices
Mix well until fully incorporated
Now slice your long peppers by running the knife through the middle of a vertically placed pepper on your hand. For the round peppers all you need to do is remove the top
Remove the seeds with the help of a small spoon
Using the small spoon add the mixture from the bowl to the peppers stuffing them untill there is room for no more
Grate the other half of the feta cheese on the stuffed peppers for the extra pop of colour and taste. Obviously use more if needed
Bake them in the oven for 15 minutes
Remove and let cool
Devour!