Marinate the chicken: In a medium bowl, combine the chicken breasts with half of the lemon juice, italian seasoning, olive oil, salt, and pepper. Toss until evenly coated.

Cook the chicken: Heat the skillet over medium-high heat, add olive oil, and cook marinated chicken for 8-12 minutes until cooked through.

Sauté the vegetables: In the same skillet, add remaining olive oil and cook the asparagus and zucchini for 5-7 minutes until tender.

Add garlic and tomatoes: Stir in minced garlic, cherry tomatoes, and balsamic vinegar, cooking for an additional 2-3 minutes.

Combine and serve: Return the chicken to the skillet, toss with vegetables, and garnish with parsley before serving.