Pat the chicken breasts dry with paper towels.
Season both sides of the chicken breasts evenly with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon garlic powder.
Heat 1 tablespoon olive oil and 1 tablespoon unsalted butter in a large skillet over medium-high heat until the butter is melted and foamy.
Add the chicken breasts to the skillet and cook without moving for 6-7 minutes until golden brown on the bottom.
Flip the chicken breasts and cook for an additional 6-7 minutes, or until the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and let rest on a plate covered loosely with foil.
In the same skillet, add 1 tablespoon olive oil and heat over medium heat.
Add the minced garlic and sauté for 30 seconds until fragrant.
Add the sliced red bell pepper, zucchini, carrot, and broccoli florets to the skillet.
Season the vegetables with 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1 teaspoon fresh thyme leaves.
Cook the vegetables, stirring occasionally, for 7-8 minutes until they are tender but still crisp.
Serve the cooked chicken breasts alongside the sautéed vegetables.