In a ziplock bag, combine 3 tablespoons lemon juice, 2 teaspoons garlic, and 2 teaspoons thyme. Add chicken tenders, seal the bag, and gently turn to coat. Set aside.
Heat 2 teaspoons olive oil in a large skillet over medium-high heat. Add shallot, remaining garlic, edamame, and tomatoes; saute for 4 minutes.
Use a vegetable peeler to slice zucchini into long ribbons. Add zucchini and remaining lemon juice and thyme to vegetables in skillet; saute 2-3 minutes. Transfer to a serving bowl, stir in feta, and season with salt and black pepper to taste.
Add remaining oil to skillet. Remove chicken from marinade and saute 2 to 3 minutes a side or until cooked through. Serve with vegetables.