Place chicken cubes in a medium bowl and add 2 tablespoons olive oil, minced garlic, 2 tablespoons lemon juice, 2 tablespoons lemon pepper seasoning, onion powder, garlic powder, 1⁄2 teaspoon ground black pepper and 2 tablespoons chopped parsley. Mix everything together & let sit for 15 minutes to marinade.

In a large bowl, toss broccoli and cauliflower with 1 tablespoon lemon pepper seasoning, salt, and 1⁄4 teaspoon pepper.

Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat. Add the seasoned broccoli & cauliflower. Cover and cook on medium-low heat for 15 minutes until veggies begin to soften. Uncover and continue to cook for 5 minutes on medium heat, stirring occasionally.

Transfer the vegetables to a bowl or plate and set aside. Sprinkle with 2 tablespoons of lemon juice.

Keep the now-empty pan on the stove (no need to clean it). Pour 2 tablespoons of broth into the pan (keeping it on medium heat) and use your mixing spoon to scrape off any browned bits that are stuck to the bottom of the pan.

Add the marinated chicken to the hot skillet and cook over medium-high heat for 15-18 minutes, stirring often, until the chicken is cooked through and registers about 175°F on an instant-read thermometer. You may need to add 2 to 4 tablespoons of broth throughout the cooking process to help deglaze any stuck pieces at the bottom of the pan.

Push the cooked chicken pieces to one side of the pan, and add the vegetables back to the other side of the pan. Cover the skillet and cook over medium-low for 5 minutes, to rewarm the veggies.

Sprinkle the remaining 1 tablespoon of parsley as garnish. Enjoy!