Cut the boneless, skinless chicken breasts into uniform 1-inch pieces and season with salt and black pepper.

Combine garlic powder, onion powder, paprika, thyme, rosemary, and chili powder in a bowl. Drizzle half over the chicken and toss to coat.

Heat olive oil in a large skillet over medium-high heat, add the seasoned chicken. Cook for 6-8 minutes until browned and cooked through, then transfer to a plate.

In the same skillet, add more olive oil and sauté chopped onion for 2 minutes; then add broccoli, zucchini, and bell peppers. Sauté for 5 minutes.

Pour in chicken broth to deglaze the pan, return chicken to skillet, and combine until heated through.

Remove from heat, garnish with parsley, and serve immediately.