Pat the chicken breasts dry with paper towels. Season both sides with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon garlic powder.
Heat 1/2 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
Add the chicken breasts to the skillet and cook for 6-7 minutes on one side without moving them, until golden brown.
Flip the chicken breasts and cook for another 6-7 minutes, or until the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and set aside to rest.
In the same skillet, add the remaining 1/2 tablespoon olive oil.
Add the sliced red bell pepper, zucchini, carrot, and broccoli florets. Sauté for 5 minutes, stirring occasionally.
Add the minced garlic, 1/4 teaspoon salt, and 1/4 teaspoon black pepper to the vegetables. Cook for an additional 2-3 minutes until the vegetables are tender but still crisp.
Return the chicken breasts to the skillet and spoon some of the vegetables alongside.
Sprinkle chopped fresh parsley over the chicken and vegetables before serving.