In a large skillet, warm the olive oil over medium-high heat until shimmering.

Add the diced chicken to the skillet, seasoning it with Italian seasoning, salt, and black pepper. Cook for 5–7 minutes, stirring occasionally until the chicken is golden brown and fully cooked through.

Toss in the chopped bell pepper, sliced zucchini, and broccoli florets. Stir and cook for another 5–7 minutes, until the vegetables are crisp-tender and starting to caramelize.

Mix in the minced garlic and halved cherry tomatoes. Cook for an additional 2–3 minutes until the garlic becomes fragrant and the tomatoes soften.

Remove the skillet from heat. Sprinkle the grated Parmesan cheese over the chicken and veggies, gently tossing to allow the cheese to melt.

Finish with a sprinkle of freshly chopped parsley for garnish. Serve warm.