Start by cutting the chicken breast into thin strips.

Finely slice the onion and chop the garlic. Prepare the other vegetables by dicing the bell pepper, slicing the zucchini into half-moons, and cutting the mushrooms.

In a large skillet, heat the olive oil over medium heat. Once the oil is hot, add the chicken strips and let them cook for about 5 to 7 minutes.

Once the chicken is cooked through, remove it from the skillet and set it on a plate.

Using the same skillet, add the sliced onion and chopped garlic. Sauté for about 2 minutes until they become translucent.

Add the diced bell pepper, sliced zucchini, and mushrooms to the skillet. Cook for about 5 to 6 minutes until the vegetables are tender yet still slightly crisp.

Incorporate the sweet paprika and herbs de Provence into the mix. Return the cooked chicken to the skillet and add the chicken broth and soy sauce, if using.

Mix everything well and let it simmer over low heat for 5 minutes. Taste and season with salt and pepper as needed.

Serve hot, garnished with freshly chopped parsley.