Pat the chicken dry. Season it with 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, the Italian seasoning, and paprika.

Prepare the onion, bell pepper, zucchini, cherry tomatoes, and garlic before heating the skillet. Cut the onion and bell pepper slightly thinner than the zucchini so the vegetables cook at a balanced rate.

Heat 1 tablespoon olive oil in a large 12-inch skillet over medium-high heat. Add the chicken in a single layer and cook for 4–6 minutes, stirring occasionally, until browned and nearly cooked through.

Transfer the chicken to a plate. If the skillet looks crowded, cook the chicken in batches so the pieces brown instead of steaming.

Add the remaining 1 tablespoon olive oil to the skillet. Cook the onion and red bell pepper for 3–4 minutes, stirring occasionally.

Add the zucchini and cook for 3–4 minutes, until lightly browned but still firm. Stir in the garlic and cook for about 30 seconds.

Return the chicken to the skillet. Add the halved cherry tomatoes and 1/4 cup low-sodium chicken broth, then season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.

Cook for 3–5 minutes, stirring occasionally, until the vegetables are tender and the chicken reaches an internal temperature of 165°F (74°C).

Remove the skillet from the heat and stir in the fresh lemon juice. Garnish with chopped parsley if desired.

Serve the skillet hot as-is, or spoon it over rice, quinoa, couscous, or pasta. Add grated Parmesan or a small amount of crumbled feta at the table if desired.