Cut the chicken breasts into 1-inch strips and place them in a bowl. Add the 2 tablespoons of olive oil, minced garlic, 2 tablespoons of lemon juice, lemon zest, 2 tablespoons lemon pepper, onion powder, garlic powder, 1/2 teaspoon pepper, and 2 tablespoons parsley. Toss everything together to coat the chicken evenly, then let it sit for 15 minutes at room temperature while you prepare the vegetables. While the chicken marinates, cut the broccoli and cauliflower into 2-inch florets and set aside.

In a separate bowl, toss the broccoli and cauliflower florets with 1 tablespoon lemon pepper, 3/4 teaspoon salt, and 1/4 teaspoon pepper until evenly coated. Heat 2 tablespoons of olive oil in a large skillet over medium heat, then add the seasoned vegetables. Cover the skillet and cook for 15 minutes, allowing the vegetables to steam and soften. After 15 minutes, uncover and cook for an additional 5 minutes to lightly caramelize the edges, then transfer the vegetables to a plate.

Pour 1/3 cup of chicken broth into the same skillet and scrape the bottom with a wooden spoon to release all the flavorful browned bits from the vegetables. Add the marinated chicken strips and any remaining marinade to the skillet, spreading them in a single layer. Cook over medium heat for 15-18 minutes, stirring occasionally and adding a splash more broth if the pan becomes too dry. The chicken is done when it reaches an internal temperature of 175°F and is cooked through. I like to keep the heat at a medium level rather than high to ensure the chicken stays moist and doesn't dry out too quickly.

Return the cooked vegetables from Step 2 to the skillet with the chicken and cook everything together for 5 minutes over medium heat, stirring gently to combine all the flavors. Pour the 2 tablespoons of lemon juice over the vegetables and chicken, then taste and adjust seasoning as needed. Garnish with the 1 tablespoon of finely chopped fresh parsley and serve immediately while hot.