Prepare the Chicken: In a medium bowl, toss your 1-inch chicken cubes with 1 tablespoon of olive oil, garlic powder, oregano, paprika, salt, and pepper. Make sure every piece is evenly coated. Let it sit for a few minutes while you heat your pan.

Sear the Chicken: Heat a large skillet (cast iron or heavy bottomed stainless steel works best) over medium high heat. Once it’s hot, add the seasoned chicken in a single layer. Do not overcrowd the pan; cook in two batches if necessary. Let the chicken cook for 3 to 4 minutes without moving it to create a golden brown sear. Then, flip the pieces and cook for another 2 to 3 minutes, until cooked through and golden on all sides. Remove the chicken from the skillet and set it aside on a plate.

Sauté the Harder Vegetables: Add the remaining 1 tablespoon of olive oil to the same skillet. Add the chopped bell pepper and broccoli florets. These are your "harder" vegetables that need a little more time to become tender. Cook, stirring occasionally, for about 4 to 5 minutes until they start to soften and get a little color. Scrape up any browned bits from the pan.

Add the Softer Vegetables and Aromatics: Now, add the sliced zucchini and red onion to the skillet. Continue to cook for another 2 to 3 minutes. Push the vegetables to the side of the skillet to create a small clearing in the center. Add the minced garlic and cook for about 30 seconds until it becomes fragrant. Be careful not to let it burn.

Deglaze and Create the Sauce: Pour in the chicken broth and fresh lemon juice. Use a wooden spoon or spatula to scrape up any remaining browned bits from the bottom of the skillet. Return the cooked chicken to the skillet. Toss everything together to coat the chicken and vegetables in the light pan sauce. Let it all simmer together for 1 to 2 minutes, allowing the flavors to meld. Turn off the heat.

Garnish and Serve: Sprinkle generously with fresh parsley. Serve your delicious skillet chicken and vegetables immediately, straight from the pan.