Wash and cube the chicken breast, chop broccoli, dice red pepper, slice shallots, and crumble feta cheese. Set aside in separate bowls.

Boil salted water, add farfalle pasta and cook until al dente, about 10-12 minutes. Drain and rinse under cold water.

In a skillet, heat olive oil, add chicken, season with thyme, salt, and pepper. Cook until golden brown and fully cooked, about 5-7 minutes.

In the same pan, add broccoli and shallots, sauté for 3-4 minutes, then add red pepper for another minute.

In a large bowl, combine pasta, chicken, vegetables, feta, and olives. Drizzle with olive oil, season with salt and pepper, and toss well.

Chill the salad in the refrigerator for at least 1-2 hours before serving to meld the flavors.