1. Pat chicken pieces dry with paper towels. Cut into 1-inch cubes. Chop broccoli into florets, slice bell peppers and zucchini, dice onion, and mince garlic.

2. Heat a large skillet over medium-high heat. Add 1 tbsp oil. Once shimmering, add chicken in a single layer (cook in batches if needed). Sear 3-4 minutes per side until golden brown and cooked through. Remove chicken and set aside.

3. Return skillet to medium heat. Add remaining 1 tbsp oil. Add onion and cook 2-3 minutes until softened. Add garlic and cook 1 minute until fragrant.

4. Add broccoli, bell peppers, and zucchini. Sauté 5-7 minutes, stirring occasionally, until tender-crisp.

5. Return chicken to skillet. Pour in chicken broth. Sprinkle Italian seasoning, smoked paprika, salt, and pepper. Stir well. Bring to a gentle simmer and cook 2-3 minutes until flavors meld and sauce slightly reduces.

6. Garnish with fresh parsley or cilantro. Serve immediately.