For the Chicken and Vegetables:

• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 medium zucchinis, sliced into half-moons
• 1 cup cherry tomatoes, halved
• ½ red onion, thinly sliced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• ½ teaspoon dried basil
• ½ teaspoon smoked paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon red pepper flakes (optional, for heat)

For the Topping:

• ½ cup shredded mozzarella cheese (or feta for a Mediterranean touch)
• ¼ cup grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped (for garnish)