Pat the chicken breasts dry with paper towels.
Season both sides of the chicken breasts evenly with kosher salt, black pepper, and garlic powder.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the chicken breasts to the skillet and cook for 6-7 minutes on one side without moving them, until golden brown.
Flip the chicken breasts and cook for another 6-7 minutes, or until the internal temperature reaches 165°F (75°C). Remove chicken from the skillet and set aside to rest.
In the same skillet, add 1 tablespoon of olive oil over medium heat.
Add the minced garlic and sauté for 30 seconds until fragrant.
Add the sliced red bell pepper, yellow bell pepper, zucchini, carrot, and broccoli florets to the skillet.
Season the vegetables with 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and dried Italian seasoning.
Sauté the vegetables for 7-8 minutes, stirring occasionally, until they are tender but still crisp.
Remove the skillet from heat and drizzle the vegetables with fresh lemon juice, stirring to combine.
Serve the cooked chicken breasts alongside the sautéed vegetables.