1. Season the chicken breasts with the paprika blend, onion powder, garlic powder, salt, and pepper. Slice the zucchini, bell peppers, and onion, then toss them with olive oil in a large bowl.

2. In a large skillet over medium-high heat, add the remaining olive oil and sear the seasoned chicken for 3-4 minutes per side until golden brown. Remove the chicken from the pan and set it aside.

3. In the same skillet, add the sliced onion and minced garlic. Sauté for 2 minutes, then add the zucchini and bell peppers. Cook, stirring occasionally, for about 5 minutes, until the vegetables start to soften.

4. Pour in the chicken broth or white wine to deglaze the pan, scraping up any browned bits. Return the seared chicken to the skillet, nestling it among the vegetables. Cover the pan, reduce the heat to medium-low, and cook for 8-10 minutes, or until the chicken is cooked through and the vegetables are tender.

5. Remove the lid, increase the heat to medium, and cook for an additional 1-2 minutes if you’d like a bit more browning on the chicken and vegetables. Sprinkle the chopped parsley or basil over the dish just before serving.