1. Pat the chicken cubes dry with paper towels. In a medium bowl, toss the chicken with dried oregano, garlic powder, salt, and black pepper until evenly coated.

2. Heat the olive oil in a large skillet or cast-iron pan over medium-high heat. Once shimmering, add the seasoned chicken in a single layer. Cook for 3-4 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165 F (74 C). Remove the chicken from the skillet and set aside.

3. In the same skillet, add the zucchini and corn. Saute for 5-7 minutes, stirring occasionally, until the zucchini is tender-crisp and the corn is slightly charred.

4. Pour the chicken broth into the skillet with the vegetables. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Bring to a gentle simmer.

5. Add the cooked chicken back into the skillet with the vegetables and broth. Stir gently to combine everything, allowing the chicken to warm through and absorb some of the broth’s flavor. Cook for another 1-2 minutes.

6. Remove the skillet from the heat. Sprinkle generously with fresh chopped parsley before serving.