1. Prepare the Chicken: Begin by patting the chicken breasts dry with paper towels. Cut each chicken breast into 1-inch cubes. In a large bowl, toss the chicken cubes with 1 tablespoon of olive oil, garlic powder, onion powder, dried Italian herbs, smoked paprika, salt, and black pepper until every piece is evenly coated.

2. Saute the Chicken: Heat the remaining 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Once the oil is shimmering, add the seasoned chicken in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for 5-7 minutes, flipping occasionally, until the chicken is browned on all sides and mostly cooked through, but not fully done. Remove the chicken from the skillet and set aside.

3. Cook the Vegetables: In the same skillet, add the chopped red onion and sliced bell peppers. Saute for 3-5 minutes, stirring occasionally, until they start to soften slightly and become fragrant.

4. Add Broccoli and Broth: Stir in the broccoli florets and low-sodium chicken broth into the skillet with the onions and peppers. Bring the broth to a simmer, then reduce the heat to medium-low, cover the skillet, and cook for 5-7 minutes, or until the broccoli is tender-crisp.

5. Combine and Finish Cooking: Return the partially cooked chicken to the skillet with the vegetables. Stir everything together gently. Continue to cook for another 3-5 minutes, uncovered, allowing the flavors to meld and the chicken to finish cooking through. Ensure there is no pink visible in the chicken and the internal temperature reaches 165 F (74 C).

6. Portion for Meal Prep: Remove the skillet from the heat. Divide the chicken and vegetable mixture evenly among your five individual meal prep containers. If using, sprinkle each portion with fresh chopped parsley for a touch of freshness and color. Allow the meals to cool completely before sealing the containers.