Begin by cutting the boneless skinless chicken breasts into 1-inch pieces. Season them generously with salt and pepper.

In a small bowl, combine the garlic powder, onion powder, dried thyme, rosemary, paprika, and chili powder. Mix well to create a flavorful seasoning blend.

Toss the chicken pieces with half of the prepared spice mixture and ½ tablespoon of olive oil in a bowl.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the seasoned chicken pieces to the skillet. Cook for 6-8 minutes until golden brown and cooked through.

In the same skillet, add the sliced yellow onion and cook for about 2 minutes until slightly softened. Then add the broccoli florets, zucchini, and bell peppers. Season with the remaining spice mixture and sauté for 4-6 minutes.

Pour in the low-sodium chicken broth and return the browned chicken to the skillet. Stir everything together and cook for an additional minute.

Remove from heat and garnish with fresh parsley if desired. Serve hot over a bed of rice, quinoa, or cauliflower rice.