In a large bowl, combine the chicken pieces with half of the red pesto, half of the dried Italian seasoning, half of the smoked paprika, salt, and pepper. Mix thoroughly until well-coated and let marinate for at least 30 minutes in the refrigerator.

Heat a large skillet over medium-high heat and add one tablespoon of vegetable oil.

Once the oil is hot, add the marinated chicken and cook for about 10-12 minutes, stirring occasionally, until the chicken reaches an internal temperature of at least 165 degrees Fahrenheit. Remove chicken and set aside.

In the same skillet, add the remaining tablespoon of oil and sauté the diced red onion for 5-8 minutes until softened.

Add the diced bell peppers, baby bella mushrooms, zucchini, carrots, minced garlic, and fresh thyme. Gently sauté for about 5 minutes until vegetables are tender but still crisp.

Stir in the broccoli florets and return the cooked chicken to the skillet, mixing everything until heated through, about 3 minutes.

Serve hot from the skillet and consider adding garnishes like fresh herbs, cheese, or a squeeze of lemon juice.