1. Pat the chicken breasts dry with paper towels. Slice each chicken breast horizontally to create thinner cutlets, or cube them into 1-inch pieces.

2. In a large bowl, toss the chicken pieces with 1 tablespoon of olive oil, garlic powder, onion powder, dried oregano, dried thyme, paprika, salt, and black pepper. Ensure every piece is evenly coated.

3. In a separate large bowl, combine the sliced bell peppers, broccoli florets, cherry tomatoes, and red onion. Drizzle with the remaining 1 tablespoon of olive oil, and season lightly with salt and pepper. Toss to combine.

4. Heat a large skillet or cast-iron pan over medium-high heat. Once hot, add the seasoned chicken in a single layer, making sure not to overcrowd the pan. Cook for 3-5 minutes per side, or until golden brown and cooked through (internal temperature reaches 165 F (74 C)). Remove the chicken from the pan and set aside.

5. In the same skillet (add a touch more oil if needed), add the seasoned vegetables. Saute for 5-7 minutes, stirring occasionally, until they are tender-crisp.

6. Return the cooked chicken to the skillet with the vegetables and toss gently to combine. If desired, squeeze fresh lemon juice over the mixture and sprinkle with lemon zest.

7. Evenly distribute the chicken and vegetable mixture into individual meal prep containers. If serving with quinoa or brown rice, add a portion of the grains to each container alongside the chicken and vegetables. Garnish with fresh parsley or cilantro if using.