1. Pat the chicken breasts dry with paper towels. Slice them into 1-inch thick strips or bite-sized cubes. In a medium bowl, toss the chicken with 1 tablespoon of olive oil, garlic powder, onion powder, Italian seasoning, salt, and black pepper until evenly coated.

2. Heat the remaining 1 tablespoon of olive oil in a large skillet or non-stick pan over medium-high heat. Once hot, add the seasoned chicken in a single layer, making sure not to overcrowd the pan. Cook for 5-7 minutes, flipping occasionally, until the chicken is golden brown and cooked through with no pink remaining in the center. Remove the cooked chicken from the skillet and set aside.

3. In the same skillet, add the broccoli florets and red bell pepper slices. If the pan seems dry, add a tiny splash more olive oil. Cook for 5-8 minutes, stirring occasionally, until the vegetables are tender-crisp. They should still have a slight bite to them, not be mushy.

4. Return the cooked chicken to the skillet with the vegetables. Add the halved cherry tomatoes. Stir everything together gently and cook for another 2-3 minutes, just until the tomatoes are slightly softened and the entire mixture is heated through.

5. Remove the skillet from the heat. Drizzle the lemon juice over the chicken and vegetables. If using, sprinkle in the crumbled feta cheese.

6. Toss everything together one last time. Divide the mixture into individual serving containers or plates. Garnish with fresh chopped parsley before serving.